V International Congress of Food Science and Technology by Jorge Calpe, Juan Manuel Quiles, is licensed under a Creative Commons Reconocimiento- No Comercial- Sin Obra Derivada 4.0 Internacional License.
Este proyecto ha sido financiado mediante una ayuda del vicerrectorado de Politica de Formación y Calidad Educativa de la Universitat de València.
ISSN: 2341-2240 Editing in Valencia by: Asociación Valenciana de Estudiantes y Profesionales de Ciencia y Tecnología de los Alimentos Jorge Calpe, Juan Manuel Quiles y Noelia Pallares AVECTA 2018
1
Index WELCOME
4
GENERAL INFO
5
SCIENTIFIC PROGRAMME
6
INDEX OF ABSTRACTS
9
INVITED SPEAKERS
16
ORAL PRESENTATIONS
27
POSTERS: FOOD CHEMISTRY / ANALYSIS
44
POSTERS: TECHNOLOGY
72
POSTERS: FOOD SAFETY
109
2
Congress Coordinator: Giuseppe Meca. Scientific committee Coordinator: Antonio Cilla & Reyes Barberá.
Scientific committee: José Manuel Barat Baviera Houda Berrada Ester Carbó Valverde Antonio Cilla Tatay María José Esteve Mas Isabel Fernández Segovia Guadalupe Garcia Llatas José Vicente Gil Ponce María Jesús Lagarda Blanch Pedro V. Martinez Culebras Giuseppe Meca Hortensia Rico Vidal María José Ruiz Leal Luis Torres Asensi Adela Valero Aleixandre
Department of Food Technology (UPV) Department of Preventive Medicine-Toxicology Area (UV) Department of Vegetal Biology-Edaphology Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Food Technology (UPV) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Preventive Medicine- Food Technology Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Preventive Medicine- Food Technology Area (UV) Department of Preventive Medicine-Nutrition and Food Science Area (UV) Department of Microbiology and Ecology (UV) Department of Preventive Medicine-Toxicology Area (UV) Dept. Biochemistry and Molecular Biology (UV) Dept. Pharmacy, Technological Pharmacy and Parasitology (UV)
Organization committee: Giuseppe Meca Antonio Cilla Tatay Amparo Gamero Lluna Jorge Calpe Ruano Juan Manuel Quiles Beses Adrián SenentIbañez Noelia PallarésBarrachina Carlos Luz Mínguez Raquel Torrijos Caparrós Nune Sahakyan Ana María Perez Adrián Noemi Benlloch Gómez Cristina Capella Moreno Anabel García Barberán Mª Elena García Talaya Ángel Llopis Bernal Ruth Martín Navarro Silvia Mateo Civera Marcos Navarro Mahiques Anna Gimeno Herrera Esther Llorens Zarzo Andrés Llatas Mateu Júlia Pérez Ara
Nutrition and Food Science Area (UV) Nutrition and Food Science Area (UV) Food Technology Area (UV) Food Science and Technology and AVECTA’s President (UV) Food Science and Technology PhD (UV) Food Science and Technology Student (UV) Food Science and Technology PhD (UV) Food Science and Technology PhD (UV) Master in Food Quality and Safety Student and AVECTA’s Vice president (UV) Food Science and Technology Student and AVECTA’s Secretary (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Food Science and Technology Student and AVECTA’s Treasurer (UV) Food Science and Technology Student (UV) Food Science and Technology Student (UV) Pharmacy Student (UV) Food Science and Technology Student (UV)
3
Welcome It is our great pleasure that the Vth Congress of Students of Food Science and Technology (AVECTA) is held at University of Valencia, Faculty of Pharmacy, Spainwith a new competitive and attractive program. We want to extend a warm welcome and heartfelt respect to all invited speakers from Italy and Spain, and also to the participants of this congress. This congress has been held in Valencia from 2012 and we are proud of the results achieved from academically and socially point of view. The number of the poster presentations increased, and the scientifically contents are progressing every year. This congress will surely foster the development in the Food Science and Technology in Spain and in Europe. The congress is dividedin invited plenary lectures, oral and poster sessions,organized to favor meetings and interaction between participants with the aim of integrating different disciplines and put together scientist and experts of different fields of Food Safety, Food Technology, Food Chemistry and Food Analysis including several sessions on advances in applied research throughout the food chain, industrial and networking actions. We hope that this congress will provide an important forum for Spanish and international colleagues to appreciate the current state of the art in Food Technology research and will be a unique opportunity for discussion of solutions to today’s and tomorrow’s challenges. Finally, we would like to address our grateful thanks to our students of the Valencian Association of Students of Food Science and Technology, that greatly helped us to organize this congress: without their enthusiastic participation, we could now host the FourthInternational Edition. On behalf of the Organizing and Scientific Committees we would like to wish you an interesting and enjoyable Conference in one of the most attractive Spanish corners, with fruitful discussion and exchange of professional points of view from experts coming from different countries around the world.
4
General info
General map of Valencia
General map of Campus de Burjassot
Pharmacy Faculty Avenida de Vicente Andrés Estellés s/n 46100 Burjassot. Valencia. Subway: Line 4 Stop V. Andrés Estellés Autobús: Líne 63 Stop V. Andrés Estellés
5
22/02/2018 08:30- 09:30 – Registration 09:30- 10:00 – Welcome ceremony First Session of food companies Chairman: Giuseppe Meca (University of Valencia) 10:0010:30 10:3011:00 11:0011:30 11:3012:15
The role of the Food Technologist in Grupo Alimentario Citrus R. Lacomba ALNUT (Alimentación y Nutrición Familiar) Spain. Labor opportunities in Wine Industry J. Hidalgo Unión Vinícola del Este S.L. Spain Genomics Research: the companies view A. Girós Sistemas Genómicos S.L. Spain. Coffee break
Second session of food companies Chairman: Antonio Cilla (University of Valencia) 12:1512:45
12:4513:15 13:1513:45 13:4515:30
Nutrition and Food Science in the Food Industry. The HERO Group and its institute of infant nutrition M.D Iniesta Hero Spain, S.A Brewing tale A. Serrano, M. Lidner Tyris Craft and creative beers. Spain. Quality dreams becoming true T. Cercós Importaco SAU, Quality, Innovation and Enviorment General Direction, Valencia (Spain) Lunch
15:30- 17:00 POSTER SESSION* 21:00
SOCIAL DINNER 23/02/2018
Third session: Chairwoman: Houda Berrada (University of Valencia) Health, Nutrition and Functional foods: well-being from Sicilian food A. Attanzio Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archifiari 28, 90123 – Palermo, Italy Oral presentations of students Caenorhabditis elegans as oxidative stress model induced by cholesterol oxidation products: 10:00optimization parameters 10:10 G. López-García1, A. Cilla1, R. Barberá1, P. Martorell1, S. Genovés2, A. Alegría1 1 Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100, Burjassot (Valencia), Spain 2 Biópolis SL, Parc Científic Universitat de València, Valencia, Spain. Mineral and Fatty Acid profiles of chia cultivated in Ecuador 10:10K.C. Miranda1,2, C.M. Haros2 1 10:20 Av. Agustín Escardino 7. Park Scientific, 46980 (Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC) Spain 09:3010:00
2
10:2010:30
10:3010:40
10:4010:50
10:5011:00
11:0011:45
Cdla. Universitaria Salvador Allende Malecón del Salado entre Av. Delta y Av. Kennedy (University of Guayaquil), Ecuador. Characterization of potential probiotic bacteria isolated from fermented dairy milk products A. Llatas1, M. Werner2, C. Luz1, J. Mañes1, G. Meca1 1 Laboratorio de Química de los Alimentos y Toxicología. Facultad de Farmàcia. Universitat de València. España. 2 Departamento de Ciência Animal, Escola de Ciências da Visa, Pontificia Universidade Católica do Paraná. Curitiba, Paraná, Brasil. Use of High Hydrostatic Pressure to inactivate natural contaminating and inoculated Salmonella typhimurium on Hermetia illucens larvae C. Marín1, P. Salvatierra1, A. Martínez2, D. Rodrigo2 1 Universidad politécnica de Valencia. Escuela de Doctorado, Camino de Vera, s/n, Edificio 2E, 46022 Valencia 2 Instituto de Agroquímica y Tecnología de los Alimentos-Consejo Superior de Investigaciones Científicas (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna (Valencia), España Antiviral effects of green tea extract in model food systems and under gastric conditions I. Falcó1,2, W. Randazzo1,2, J. Rodríguez-Díaz1,3, R. Gozalbo-Rovira1,3, D. Luque4, R. Aznar1,2, G. Sánchez2 1 Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot. Valencia. Spain 2 Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain 3 Institute for Clinical Research of the Hospital Clínico Universitario, INCLIVA, Valencia, Spain 4 Unidad de Microscopía Electrónica y Confocal Centro Nacional de Microbiología, ISCIII, Majadahonda, Madrid, Spain Potential utilization of Yellow and Oriental Mustard Flours in loaf bread shelf life improvement against mycotoxigenic fungi J.M. Quiles1, R. Torrijos1, F. Saladino1, F.B. Luciano2, J. Mañes1, G. Meca1 1 Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain 2 School of Agricultural Sciences and Veterinary Medicine, Pontificia Universidade Católica do Paraná, BR 376 Km 14, 83010-500, Sao José dos Pinhais, Brazil Session of Food Safety – Food Technology Coffee break
Fourth session: Chairwoman: Guadalupe García Llatas (University of Valencia) Incorporation strategies of active compounds in packaging V. Gutiérrez-Aragonés 1 AIMPLAS Plastic Technology Centre, Parc Tecnologic, Gustave Eiffel, 2, 46980 Paterna (Valencia), Spain Oral presentation of student Liquid food pasteurization by filtration through particles functionalized with natural antimicrobial 12:15compounds 12:25 N. Peña-Gómez1, M. Ruiz-Rico1, I. Fernández-Segovia1, J.M.Barat1 1 Grupo de Investigación e Innovación Alimentaria. Departamento de Tecnología de Alimentos, Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain Method comparison to detect Hepatitis E virus in lettuce and water samples 12:25W. Randazzo1,2, A. Vasquez-García3, M.A. Bracho5,6, M.J. Alcaraz4, R. Aznar1, G. Sánchez2 1 12:35 Department of Microbiology and Ecology, University of Valencia. Av. Dr. Molines, 50. 46100 Burjassot. Valencia, Spain 2 Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7. 46980 Paterna. Valencia, Spain 3 Faculty of Animal Science and Food Engineering, University of Sao Paulo, Av. Duque de Caxias Norte, 225. 13635-900 Pirassunnunga, Sao Paulo, Brazil 4 Microbiology Service, Hospital Clínico Universitario, Av. Blasco Ibañez, 17. 46010. Valencia, Spain 5 Joint Research Unit in Infection and Public Health, FISABIO-Public Health – University of Valencia. Av. Catalunya, 21. 46020. Valencia, Spain 11:4512:15
6
12:3512:45
12:4512:55 12:5513:05
CIBER Epidemiología y Salud Pública, Valencia, Spain Transcriptional regulation of yeast Ribonucleotide Reductase in iron deficiency C. Ros-Carrero1, L. Ramos-Alonso1, P. Miró1, M. T. Martínez-Pastor2, S. Puig1 1 Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC). Calle Agustín Escardino 7, 46980 Paterna, Valencia (Spain) 2 Departamento de Bioquímica y Biología Molecular, Universitat de València, Av. Doctor Molines 50, 46100 Burjassot, Valencia New technologies to evaluate satiety: validation of a novel app D. Planes-Muñoz1, R. López.Nicolas1, C. Frontela-Saseta1, G. Ros-Berruezo1 1 University of Murcia, Department of Food Technology, Nutrition and Bromatology (Veterinary School) Orange juice extraction time reduction applying Dielectric Heating pretreatments. Effects on quality and juice yield D. Alcañiz1, R. De Los Reyes1, M.D. Ortolá2, A.M. Andrés2 1 Microbiotech (Company) Spain 2 Universidad Politécnica de Valencia (University) Spain
Fifth session: Chairwoman: Mónica Fernández (University of Valencia) Sustainability concerns, food trends and consumer choices 13:15B. Robles1 13:45 1 Food safety consultant and science writer on www.seguridadalimentariaconbeatriz.com, León, Spain 13:45Lunch 15:30 Sixth session: Chairman: Francisco Barba (University of Valencia) Probiotics, intestinal microbiota and susceptibility to enteric viruses infection 15:30V. Monedero1 16:00 Biotechnology Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain Oral presentations of students Effect of substitution of nixtamalized maize flour by bean and chickpea flours on physicochemical 16:00and sensorial properties of tortilla chips 16:10 E. Hernández-Olivas1, M.A. Rocha-Esparza1, R. Talamás-Abudd1, T. Galicia-García1, N. Torres-Flores1, B. Ramírez-Wong2, R. Márquez-Meléndez1 1 Circuito No. 1, Nuevo Campues Universitario, Chihuahua, Chih. 31125 (Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas), México 2 Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo, Sonora 83000 (Universidad de Sonora, Departamento de Investigación y Posgrado en Alimentos), México Probiotic-based strategies for promoting metabolic health 16:10I. López-Almela1, E. Fabersani1, I. Campillo1, M. Romaní-Pérez1, K. Portune1, Y. Sanz1 16:20 1 Microbial Ecology, Nutrition & Health Research Unit, Institute of Agrochemistry and Food Technology (Consejo Superior de Investigaciones Científicas) Valencia, Spain Obtaining, purification and identification of antioxidative peptides from red tilapia viscera 16:20hydrolysates 16:30 L.J. Gómez1, J.E. Zapata1, B. Lomonte2 1 University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Group of Nutrition and Food Technology, Colombia 2 University of Costa Rica, Microbiology Faculty, Institute of Clodomiro Picado, Costa Rica Empiric and phenomenological modeling of enzymatic hydrolysis of bovine plasma 16:30N.A. Gómez1, J.E. Zapata1 16:40 1 University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Nutrition and Food Technology group, Colombia Impact of structure of gluten-free breads on its oral trajectory and sensory perception 16:40P. Puerta, R. Garzón, C.M. Rosell, S. Fiszman, A. Tárrega 16:50 Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
16:30– CLOSING AND AWARD CEREMONY
INVITED SPEAKERS
PAGE
THE ROLE OF THE FOOD TECHNOLOGIST IN GRUPO ALIMENTARIO CITRUS
17
LABOR OPPORTUNITIES IN WINE INDUSTRY
18
GENOMIC RESEARCH, THE COMPANIES VIEW
19
NUTRITION AND FOOD SCIENCE AND THE FOOD INSUTRY. THE HERO GROUP AND ITS INSTITUTE OF INFANT NUTRITION 20 BREWERY TALE
21
QUALITY DREAMS BECOMING TRUE
22
HEALTH, NUTRITION AND FUNCTIONAL FOODS: WELL-BEING FROM SICILIAN FOOD23 INCORPORATION STRATEGIES OF ACTIVE COMPOUNDS IN PACKAGING
24
SUSTAINABILITY CONCERNS, FOOD TRENS AND CONSUMER CHOICES
25
PROBIOTICS, INTESTINAL MICROBIOTA ANS SUSCEPTIBILITY TO ENTERIC VIRUSES INFECTION 26
ORAL PRESENTATIONS CAENORHABDITIS
ELEGANS
PAGE AS
OXIDATIVE
STRESS
MODEL
INDUCED
BY
CHOLESTEROL OXIDATION PRODUCTS: OPTIMIZATION PARAMETERS
28
MINERAL AND FATTY ACID PROFILES OF CHIA CULTIVATED IN ECUADOR
29
CHARACTERIZATION OF POTENTIAL PROBIOTIC BACTERIA ISOLATED FROM FERMENTED DAIRY MILK PRODUCTS
30
USE OF HIGH HYDROSTATIC PRESSURE TO INACTIVATE NATURAL CONTAMINATING AND INOCULATED SALMONELLA TYPHIMURIUM ON HERMETIAILLUCENS LARVAE 31 ANTIVIRAL EFFECTS OF GREEN TEA EXTRACT IN MODEL FOOD SYSTEMS AND UNDER GASTRIC CONDITIONS
32
POTENTIAL UTILIZATION OF YELLOW AND ORIENTAL MUSTARD FLOURS IN LOAF BREAD SHELF LIFE IMPROVEMENT AGAINST MYCOTOXIGENIC FUNGI LIQUID
FOOD
PASTEURIZATION
BY
FILTRATION
THROUGH
33 PARTICLES
FUNCTIONALIZED WITH NATURAL ANTIMICROBIAL COMPOUNDS
34
METHOD COMPARISON TO DETECT HEPATITIS E VIRUS IN LETTUCE AND WATER SAMPLES
35
TRANSCRIPTIONAL REGULATION OF YEAST RIBONUCLEOTIDEREDUCTASE IN IRON DEFICIENCY________________________________________________________________36 NEW TECHNOLOGIES TO EVALUATE SATIETY: VALIDATION OF A NOVEL APP
9
37
ORANGE JUICE EXTRACTION TIME REDUCTION APPLYING DIELECTRIC HEATING PRETREATMENTS. EFFECTS ON QUALITY AND JUICE YIELD
38
EFFECT OF SUBSTITUTION OF NIXTAMALIZED MAIZE FLOUR BY BEAN AND CHICKPEA FLOURS ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF TORTILLA CHIPS
39
PROBIOTIC-BASED STRATEGIES FOR PROMOTING METABOLIC HEALTH
40
OBTAINING, PURIFICATION AND IDENTIFICATION OF ANTIOXIDATIVE PEPTIDES FROM RED TILAPIA VISCERA HYDROLYSATES
41
EMPIRIC AND PHENOMENOLOGICAL MODELING OF ENZYMATIC HYDROLYSIS OF BOVINE PLASMA
42
IMPACT OF STRUCTURE OF GLUTEN-FREE BREADS ON ITS ORAL TRAJECTORY AND SENSORY PERCEPTION
43
POSTERS FOOD CHEMISTRY / ANALYSIS
PAGE
POLYPHENOL RICH FOOD INTAKE AS A STRATEGY FOR AN IMPROVEMENT OF AGEASSOCIATED COGNITIVE FUNCTION AND CARDIOVASCULAR RISK
45
VARIABILITY OF VITAMIN C, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF BRASSICA VEGETABLES
46
AGRONOMIC ASSAYS WITH TREATED SPENT COFFEE GROUNDS IN ORDER TO INVESTIGATE ITS TOXIC EFFECT ON EDIBLE PLANTS
47
A COMPARISON STUDY OF MARKETED PAN BREADS STUDY: INFLUENCE OF THE CRUST IN THE COMPOSITION
48
OBTENTION OF AN OLIVE LEAF EXTRACT RICH IN ANTIOXIDANTS AND ITS ENCAPSULATION IN SILICA SUPPORTS
49
IDENTIFICATION OF POLYPHENOLS EXTRACTED FROM OLIVE STONES BY HPLC-M 50 DETERMINATION OF STEROLS IN A BIOACCESSIBLE FRACTION OF HUMAN MILK: VALIDATION METHOD
51
STUDY OF THE ANTIOXIDANT CAPACITY OF WHITE BREADS ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) FLOUR
52
METHOD IMPLEMENTATION TO DETECT HUMAN NOROVIRUS AND HEPATITIS A VIRUS IN SEWAGE AND RECLAIMED WATER
10
53
INFLUENCE
OF
THE
ACOUSTIC
ENVELOPE
DETECTOR
SETTINGS
ON
THE
EVALUATION OF FOOD CRISPNESS
54
LOW COST EXTRACTION OF FLAVONOIDS IN VEGETABLES
55
MINERAL CONTENT IN INFANT MILK POWDER BY ED-XRF DIRECT METHOD
56
FEASIBILITY OF FOURIER TRANSFORM INFRARED SPECTROSCOPY TO DISCRIMINATE SWEET AND BITTER ALMONDS AND TO QUANTIFY ITS AMYGDALIN CONTENT
57
DETERMINATION OF METHYLXANTHINES AND FLAVANOLS IN COCOA POWDERS WITH DIFFERENT ALKALIZATION DEGREES BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
58
FEASIBILITY OF NEAR INFRARED SPECTROSCOPY FOR THE DETECTION OF COCOA SHELL IN COCOA POWDERS
59
EFFECT OF CHITOSAN ADDITION TO RICE AND WHEAT FLOURS-BASED BATTERS ON THERMAL AND RHEOLOGICAL PROPERTIES
60
MONITORING OF CHEMICAL CHANGES AND OXIDATIVE STABILITY OF OLIVE OILS FLAVORED WITH CINNAMON LEAF ESSENTIAL OIL DURING AN ACCELERATED STORAGE TREATMENT
61
ASSOCIATION BETWEEN FOOD CONSUMPTION AND THE PERCEPTION OF HAPPINESS IN MEN AND WOMEN WITH METABOLIC SYNDROME
62
DIFFERENCES IN THE FRUIT CONSUMPTION PROFILE BETWEEN MEN AND WOMEN FROM A HIGH CARDIOVASCULAR RISK POPULATION
63
MODELLINGFIBRE ENRICHMENT EFFECT ON PHYSICOCHEMICAL PROPERTIES OF COOKIES BY MEANS OF IMAGE ANALYSIS OF LASER-DIFFRACTION PATTERNS 64 NON-DESTRUCTIVE
CHARACTERIZATION
OF
RHEOLOGICAL
PROPERTIES
OF
VEGETABLE-BASED CREAMS USING IMAGE ANALYSIS OF LASER-DIFFRACTION PATTERNS
65
SWEET AND BITTER ALMONDS DISCRIMINATION BY USING NEAR INFRARED SPECTROSCOPY
66
COLONIC FERMENTATION OF STEROLS: OPTIMIZATION OF A GC-MS METHOD
67
ASSESSMENT OF MULTIPLE MYCOTOXINS IN PANETTONE AVAILABLE IN ITALIAN MARKET
68
PREVALENCE OF AFLATOXIN M1 IN MILK AND DAIRY PRODUCTS: A REVIEW
69
11
EFFECT OF PROCESSING ON THE CONTENT AND PROFILE OF COCOA PROCYANIDINS 70 ASSESSMENT OF DEEP FRYING OIL QUALITY BY SMARTPHONE TEST
71
FOOD TECHNOLOGY NANOMATERIALSIN THE FOOD INDUSTRY
73
LIPID DIGESTIBILITY IN SINGLE OR COMBINED FOOD
74
MECHANICAL PROPERTIES, HEIGHT AND ALVEOLAR STRUCTURE OF MUFFINS FORMULATED WITH HEALTHIER SWEETENERS
75
IN VITRO MINERAL AVAILABILITY OF DIFFERENT BISCUITS
76
SATIATING EFFECT OF DIGESTIVE AND MARÍA BISCUITS
78
MATRIX EFFECTS AND INFLUENCE OF INTESTINAL CONDITIONS ON LIPID DIGESTION OF DIFFERENT TYPES OF CHOCOLATES 78 EFFECT OF INCORPORATING TIGER-NUT (CYPERUSESCULENTUS) MILK CO-PRODUCT ON BREAD-MAKING PROCESS 79 ENRICHMENT OF CEREAL CHIPS WITH FIBRE FROM A TIGER-NUT (CYPERUSESCULENTUS) MILK CO-PRODUCT: IMPACT ON PROCESSING, PHYSICOCHEMICAL AND SENSORIAL PROPERTIES 80 EFFECT OF CALCIUM CHLORIDE ON THE SENSORY PROPERTIES OF SPANISH STYLE TABLE OLIVES 81 TRANSCRIPTIONAL REGULATION OF YEAST RIBONUCLEOTIDE REDUCTASE IN IRON DEFICIENCY 82 FUNCTIONAL MEAT PRODUCTS
83
CAROTENOIDS INFLUENCE ON CHILLING INJURY DURING POSTHARVEST STORAGE OF MANDARIN FRUIT 84 EFFECT OF HEAT TREATED OATS FLOUR USED IN THE SUBSTITUTION OF WHEAT FLOUR BREAD-MAKING 85 EVALUATION OF QUALITY PARAMETERS AND BIOACTIVE COMPOUNDS IN TWO NEW RED-FLESHED ORANGE MUTANTS 86 LECITHIN ENCAPSULATION OF CAVACROL TO OBTAIN ACTIVE POLYVINYL ALCOHOL FILMS 87 EFFECT OF DIFFERENT TYPES OF CELLULOSE ETHERS ON RHEOLOGICAL BEHAVIOR OF REDUCED-FAT COCOA FILLING CREAMS 88 CHARACTERIZATION OF THE LULO FRUIT (SOLANUMQUITOENSE LAM) AND THE EFFECT OF HIGH PRESSURE HOMOGENIZATION ON ITS JUICE PROPERTIES 89 ESTABLISHMENT OF A SENSORY DETECTION THRESHOLD TRIAL FOR YEAST FERMENTATION OF ORANGE JUICE 90 12
COMPARISON BETWEEN SPANISH AND PERUVIAN CONSUMERS’ PERCEPTION ABOUT THE PRESENCE OF PALM OIL IN FOOD PRODUCTS
91
APPLICATION OF HYDROCOLLOID BASED EMULSIONS IN COCOA FILLING CREAMS: STRUCTURAL PROPERTIES AND SENSORY ACCEPTABILITY
92
PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF BAKERY PRODUCTS MADE WITH DIFFERENT COCOA POWDERS
93
STARCH-GELLAN EDIBLE COATINGS WITH THYME ESSENTIAL OIL FOR POSTHARVEST PRESERVATION OF APPLES 94 THERMAL PROPERTIES OF REDUCED-FAT FILLING CREAMS BASED ON MILK FAT EMULSIONS 95 IMPROVING
OF
TOMATO
SEED
BY-PRODUCT
ANTIOXIDANT
ACTIVITY
ALCALASEHYDROLYSIS
BY 96
CAN TIGERNUT (CYPERUSESCULENTUS L.) FLOUR BE USED FOR GLUTEN-FREE BREAD MAKING?
97
GLUTEN FREE BREADS: DEFINING PREDICTORS FOR SELECTING RICE FLOUR WITH ADEQUATE BREADMAKING PERFORMANCE
98
MICRO- AND NANO- CELLULOSIC FILTERS FROM RICE AND COFFEE HUSKS TO IMPROVE PROPERTIES OF THE THERMOPLASTIC STARCH FILMS 99 OPTIMIZATION OF METHODOLOGY
GLUTEN-FREE
BISCUITS
USING
RESPONSE
SURFACE 100
ANTIFUNGAL ESSENTIAL OIL NANOEMULSIONS IN SALAD DRESSINGS REGULATION OF YEAST FATTY ACID DESATURASE IN RESPONSE TO
101 IRON
DEFICIENCY
102
WHEY PROTEIN FERMENTATION AS A PREDICTOR OF SATIETY
103
WHEY MILK SIMULATES THE IN VITRO PRODUCTION OF CCK AND GLP-1 THROUGH A WHOLE SIMULATED INTESTINAL PROCESS
104
MANGO QUALITY ASSESSMENT BY OPTICAL AND MECHANICAL PARAMETERS INTEGRATED IN A ROBOT GRIPPER 105 COUPLED EFFECT OF PULSED ELECTRIC FIELDS AND OSMOTIC DEHYDRATION OF KIWIFRUIT MONITORED BY TD-NMR AND MICROWAVE SPECTROPHOTOMETRY 106 EFFECT OF THE ADDITION OF MICROALGAE BIOMASS ON BREAD DOUGH PHYSICAL, TEXTURAL AND THEOLOGICAL PROPERTIES
107
ANTIOXIDANT AND ANTIMICROBIAL CAPACITY OF NATURAL EXTRACTS OF FRUITS AND LEAVES FROM THE REGION OF MURCIA 108
FOOD SAFETY MULTI-MYCOTOXINS OCCURRENCE IN TUNISIAN POULTRY FEED 13
110
EFFECT OF SEVERAL CHEMICAL DECONTAMINANTS IN THE GROWTH KINETICS OF MRSA AND VRE ON RABBIT MEAT
111
APPLICATION IN TURKEY MEAT OF A BIOPRESERVATIVE OBTAINED FROM A STARTER CULTURE OF PEDIOCICCUSACIDILACTICI
112
PERFORMANCE AND VALIDATION OF FUSARIUM MYCOTOXINS AND ZEARALENONE DETERMINATION IN TIGER-NUTS AND OAT BEVERAGES
113
DYNAMICS OF CELULAR AND EXTRACELULAR COMPONENTS OF SALMONELLA TYPHIMURIUM BIOFILMS 114 DETECTION OF CLOSTRIDIOIDES DIFFICILE IN LIVESTOCK FAECES BY PCR
115
ROLE OF GUT MICROBIOTA DURING EARLY-LIFE ON THE DEVELOPMENT OF ASTHMA 116 USE OF ESSENTIAL OILS TO IMPROVE SAFETY OF TABLE OLIVES PACKAGED WITHOUT BRINE 117 ARCHITECTURE OF THE BIOFILMS FORMED BY SALMONELLA TYPHIMURIUM ON POLYSTYRENE AND GLASS CONTACT SURFACES AT DIFFERENT AGES OF MATURATION 118 INNOVATIVE APPROACH FOR ANTIBODY PRODUCTION AGAINST OCHRATOXIN-A 119 EVALUATION OF THE CAENORHABDITISELEGANS INFECTION BY SALMONELLA TYPHIMURIUM FED WITH AN INFUSION OF CAULIFLOWER (BRASSICA OLERACEA VAR. BOTRYTIS) 120 OCCURRENCE OF MYCOTOXIN IN BEER AND WINE CHROMATOGRAPHY MASS SPECTROMETRY IN TANDEM
BEVERAGES
BY GAS 121
HAPTEN SYNTHESIS AND POLYCLONAL ANTIBODY CHARACTERIZATION FOR THE FUNGICIDE FLUOPICOLIDE 122 FOOD-SPOILING HELMINTHES IN HUNTED WILD BIRDS REACHING THE CONSUMER 123 APPLICATION OF PMAXX PRETREATMENT TO DISTINGUISH BETWEEN INFECTIOUS AND INACTIVATED ENTERIC VIRUSES IN BERRIES 124 APPLICATION OF NATAMYCIN ON SLICED CHEESE: ANTIFUNGAL ACTIVITY AND SHELF LIFE IMPROVEMENT 125 STUDY OF PVOH FILMS EMBEDDED WITH NISIN-PRODUCING BACTERIA FOR ANTILISTERIAL FOOD PACKAGING 126 PRESENCE OF MYCOTOXINS IN JUICE BLENDS TREATED WITH HIGH HYDROSTATIC PRESSURE
127
BEAUVERICIN AND ENNIATIN B: FROM HERBAL INFUSIONS TO YOUR BRAIN
128
CHARACTERIZATION OF ANTIBODIES AND BIOCONJUGATES FOR SPIROTETRAMAT AND SPRITETRAMAT-ENOL RESIDUE ANALYSYS IN FOODSTUFFS
129
ANTIFUNGAL PACKAGING FOR EXTENDING THE SHELF LIFE OF SLICED BREAD
130
14
EVALUATION OF THE ANTIFUNGAL POTENTIAL OF YELLOW MUSTARD FLOUR EXTRACTS AGAINST ASPERGILLUS AND PENICILLIUM 131 NON-DESTRUCTIVE MONITORING OF THE YOGURT FERMENTATION PHASE BY AN IMAGE ANALYSIS OF LASER-DIFFRACTION PATTERNS: CHARACTERIZATION OF COW’S. GOAT’S AND SHEEP’S MILK
132
SHELF LIFE EXTENSION OF LOAF BREAD PRODUCED WITH SOURDOUGH FERMENTED BY LACTOBACILLUS STRAINS
133
15
Invited speakers
16
THE ROLE OF THE FOOD TECHNOLOGIST IN GRUPO ALIMENTARIO CITRUS R. Lacomba
1
1
ALNUT (Alimentación y Nutrición Familiar) Spain. rlacomba@gac.es
Grupo Alimentario Citrus is a company holding with three different business. Currently we have 6 production plants, 10 farms covering 1,800 hectares and its own 10-hectare seedbed (HOLD Baby Plant). The various units of Grupo Alimentario Citrus employ over 1,250 workers and in 2015 produced a total turnover of nearly 170 million euros. Our Food Science and Technology people work in different areas, mainly in the Innovation and Quality Area: The innovation ingredient is the key cornerstone of our success. We constantly strive to offer solutions adapted to the tastes and needs of current consumers. We seek to make life easier for those who wish to follow a healthy diet and have little time to cook. At GAC we view innovation as a cross-sectional pursuit, which is present in all of our processes: from the study of new methods of cultivation to the packaging in which we present the final product. All of this has a single goal: consumer satisfaction. Every year, we invest around 2 million euros in R&D&i, which in 2015 translated into 39 innovations, mainly launches of new products and improvements to existing ones. The objective is always to offer healthy and tasty products that are easy to cook or consume, in order to respond to current consumption trends. We manage a total quality model. This Model allows us to guarantee the maximum level of food safety, freshness and quality, from the seed to the fork, as well as control our production and distribution chain. Among other factors, it includes Supplier management model, based on long-term planning, Traceability and Positive release applied to all batches produced at our plants. All our plants have their own quality control laboratory –one of them has international accreditation (ISO 17025)–, and we have obtained the most stringent, food safety and quality international certifications. Likewise, our agricultural suppliers have the international certification Global G.A.P.
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LABOR OPPORTUNITIES IN WINE INDUSTRY J. Hidalgo (CEO) UNIÓN VINÍCOLA DEL ESTE S.L. PI El Romeral, c/ Construcción 74, 46.340, Requena, Valencia, Spain j.hidalgo@uveste.es Food and agriculture industry is the most important activity in Spain (22% industrial GDP). Wine industry is one of the most important ones exporting more than 2.600 M € in 2.015. Specialized technicians are required to cover all the productive aspects during production processes. Graduate in Food Science could cover part of the necessities of wine industry in these areas: raw materials control (grapes, must or wine inputs, raw materials and oenological supplies), laboratory analysis, quality control, microbiological control and production management. Our company UNIÓN VINÍCOLA DEL ESTE produces around 4 million bottles of Cava (sparkling wine – traditional method) and crushes around 16.00 Tons of grapes. We have 35 employees, 6 of them with degrees related with Food Science (winemakers, chemists and agronomic engineers).
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GENOMICS RESEARCH: THE COMPANIES VIEW A. Girรณs, G.P. Bernet, J. Ozรกez Agrigenomics Department (Sistemas Genรณmicos S.L.) Spain amparo.giros@sistemasgenomicos.com Sistemas Genรณmicos S.L., founded 20 years ago, is a biotechnological companyglobally devoted to research, development and commercialization of analytical applications based on DNA and RNA techniques. We are a multidisciplinary team of over 115 people, including biologists, engineers, technologists, medical doctors, bioinformaticians, etc., most of them PhD, all of them working together and trying to achieve excellence in their daily work. Sistemas Genรณmicos is organized in two main areas: the Agrigenomics area and the Biomedical one, both working in Genetics and Genomics. With focusin research, National and European research projects participations, and new developments to improve our test catalogue, both areas also put special interest in designing and producing molecular kits that enable our customers to do in their own laboratories the same analyses we perform at the company. In the Agrigenomics and Molecular Microbiology Lab we offer food analysis services fordetection and quantification of transgenicmaterial,detection and identification of microorganisms,detection of food allergens and food fraud avoidance by identificationof the animal speciescomposing any food. Next Generation Sequencing (NGS) is another working area for the Agrogenomics Lab. We offer a specific approach of Genotyping with applications on many areas related with plant and animal breeding, as well as other techniques involving the NGS like Whole Genome Sequencing, Transcriptome analysis and Metagenomics. All our processes are under high quality standards and most of our analyses are accredited by the National Accreditation Authority, ENAC.
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NUTRITION AND FOOD SCIENCE IN THE FOOD INDUSTRY. THE HERO GROUP AND ITS INSTITUTE OF INFANT NUTRITION. M.D Iniesta1, L.M. Sanchez-Siles2 1
Hero Institute for Infant Nutrition, 2R+D Department, Hero Group, Spain. Av. de Murcia, 1, 30820, Murcia. luisma.sanchez@hero.es
Food science/technology and nutrition professionals work in different areas such as food chemistry, product development, sensory science, production, safety, regulatory, consumer research, innovation and health which can lead to a wide range of different careers in the food industry. The combination of skills owned by these different professionals is essential for the development of innovative healthy products. Hero is an international food and nutrition company whose mission is to “delight consumers by conserving the goodness of nature”. Extant research shows that food preferences are developed early in human life and may persist in later childhood and adulthood. Consequently, it is a responsibility of baby food companies’ R+D departments to design and develop products that improve the diets of young children from the nutritional and sensorial point of view. Hero offers a unique approach to infant and toddler nutrition by incorporating the latest scientific evidence to ensure that Hero’s infant and weaning foods support the development and growth of babies and toddlers into healthy children and adults. This presentation will explain how food science/technology and nutrition professionals fit in the food industry. The presentation will focus on the different profiles/skills of professionals, with a special emphasis on the ones working on research, development and innovation areas. The latest and most relevant areas of food and infant nutrition research will be described. Then, we will explain and discuss the main role of the Hero Institute of Infant Nutrition as well as its network of academic collaborations on the nutrition and food science fields.
20
BREWERY TALE A Serrano, M. Lindner Tyriscraftbeers. P. Industrial Fuente del Jarro (Paterna) c/ Ciudad de Sevilla, nº16 Water, malt, hop, yeast, that’s how this story begins. The story of the most known valencian craft beer. It was 2009 when two beer lovers, Daniel Vara and Gonzalo Abia, undertook the Tyris project, to give Valencia its own beer, inspired by the greatest european beers, its quality and genuineness. And so Tyris was born, real beer made in Valencia. With illusion, looking for the excellence, and the aim to offer the highest quality in the ingredients, innovation in brewing and flavours, without forgetting tradition. From its valencian roots Tyris has achieved to reach international markets after conquering the national one, with a model based on the value of the product and proximity to customers, as an active and vivacious company. In 2018 Tyris will grow with its new plant in Paterna, going from brewed 300.000 liters to one million liters of beer, without losing its essence, its soul of craft beer made in microbrewery. Its openness to the world brings new challenges in quality and international standards. In a market like the beer one, undergoing a process of transformation, after the boom of craft microbreweries, Tyris is consolidated with its fresh and unique business model.
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QUALITY DREAMS BECOMING TRUE Teresa Cercós Fortea Importaco SAU, Quality, Innovation and Enviorment General Direction, Valencia (Spain) tcercos@importaco.com In Quality departments we use to face two types of dreams: one of them is “zero complaints” and the second one is to achieve customer’s satisfaction. But usually we make our Quality travel alone, with only our technical skills, which are really necessaries, but we forget that to achieve the goal we need our fellows travelling with us. A well design Quality model and a bit of Team working could be the perfect recipe to succeed. In this presentation we are going to talk about our “Quality Model” and how we manage this team working taking into account that almost all our suppliers are abroad and part of our Quality team too, and that we face the big challenge of working with some of the most demanding clients in the world.
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HEALTH, NUTRITION AND FUNCTIONAL FOODS: WELL-BEING FROM SICILIAN FOOD Alessandro Attanzio PhD Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Via Archirafi 28, 90123 - Palermo, Italy Nutritional research is currently aimed at understanding relationships between diet and health to bring into light functional food, capable of preventing, and eventually curing, various age-related and inflammation-based disorders, including cardio-vascular diseases and cancer. In this perspective, we have long been studied Sicilian green food and derivatives, i.e. cactus pear fruit, manna from fraxinus and honey from black honeybee. Redox-active polyphenols are the most represented phytochemicals capable of affecting cell pathways inducing defensive responses. In this context, cactus pear fruit appears unique, in that it is characterized by betalain phytochemicals, i.e. red betanin and yellow indicaxanthin. While betanin is the pigment in red beet, indicaxanthin is only present in the cactus pear, among the edible fruits. We first studied chemical, physico-chemical, antioxidant and reducing properties of indicaxanthin, and bioactivities, from anti-inflammatory to anti-proliferative, in various systems in solution, in cell culture, and in animals. Most importantly, and almost unique among phytochemicals, indicaxantin is highly bioavailable in man, when ingested with dietary-compatible amounts of fruits. Manna is the product of spontaneous solidification of the sap pouring from incisions accurately done on bark and main branches of Fraxinus species, grown in North Sicily (Madonie Mountains). We reported composition, reducing power and antioxidant potential, anti-inflammatory and anti-proliferative activity of manna. In addition, we patented a method to purify and re-qualify (market price 10-15 fold higher than the current one) the huge amount of waste matter from manna, the material full of impurities remaining adherent to fraxinus. Monofloral Honeys (cardo, sulla, ferla) by Sicilian black honeybee, containing various amounts of polyphenols, was submitted to a simulated in vitro digestion, and the cytotoxic activity of the bioaccessible fractions assessed against human colon cancer cells. The digesta from honeys induced apoptosis and mitochondrial dysfunction, the higher the polyphenol levels, the higher the cytotoxic effect.
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INCORPORATION STRATEGIES OF ACTIVE COMPOUNDS IN PACKAGING V. Gutierrez Aragones
1
AIMPLAS Plastic Technology Centre, Parc Tecnologic, Gustave Eiffel, 2, 46980 Paterna (Valencia),
1
Spain vgutierrez@aimplas.es Majority of food products incorporate certain preservatives that, protect them from different factors that may affect or alter their quality, thus guaranteeing consumer safety. However, the protection is limited in time, and the product can be altered after a certain time packaged. When alterations that products may suffer are manifested through physical changes, such as changes in color, texture or smell, the consumer can be alerted. However, when such alterations are not manifested by easily detectable changes, the consumer may be at risk. The factors that affect the quality of food products, can be very varied such as oxygen, humidity, temperature, light or contamination by microorganisms. Active packaging is presented as a very interesting alternative to traditional packaging within many industrial sensible sectors, since these packages can act against the agents that deteriorate the packaged product. There is a wide variety of active packages depending on the mode of action of the additive incorporated in the packaging material. There are additives (natural or synthetic) that absorb or emit certain substances, as well as additives capable of modifying the composition of the packaged product or interacting with it. The incorporation of the active components to the plastic material is one of the key points in the development of this type of packaging. In this aspect AIMPLAS has the expertise and technologies for each case, such as the application of the active by direct coating of the container, masterbatch production or direct formulation via compounding process, active compound processing or masterbatch dilution in the extrusion and injection processes, as well as functional printing technologies. The choice of one or another methodology will depend on type of container, physical characteristics of the additive and its mode of action, as well as the technology of manufacturing the container and food contact regulation.
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SUSTAINABILITY CONCERNS, FOOD TRENDS AND CONSUMER CHOICES B. Robles Food safety consultant and science writer on www.seguridadalimentariaconbeatriz.com, León, Spain info@seguridadalimentariaconbeatriz.com Rise in concern for health and sustainability determines consumer choices in the last few years. Concurrently,
leading
health
institutions
and
international
organizations
persever
in
their
recommendations of the plant-based diet adequacy and in the need of increasing vegetable intake in order to reduce the prevalence of the so-called “lifestyle” or “civilization” diseases (including obesity, type 2 diabetes, metabolic syndrome, osteoporosis, cardiovascular disease -atherosclerosis, arterial hypertension, stroke-, autoinmmune diseases and cancer). On the other hand, animal production led to get protein is a limited and inefficient food system since it requires a great amount of land, energy and water resources. Consequently, an increase in pseudoscientific movements has been reported, proposing hazardous eating practices reclaiming old-fashioned comsumption models that are inconsistent with our lifestyle, and gaining relevance through means of dissemination similar to those used by accurate science writers. Whitin that framework, a diet including meat-free and high biological value protein sources could indeed contribute to sustainable development, with environmental, economical and social consequences. Food technology plays a main role in this new food production pattern by means of technique development that leads to novel and innovative food. Considering the above-mentioned issues, both laboratory synthesis of novel food and new dietary sources (not yet been contemplated in our occidental diets) mean a challenge for food safety management.
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PROBIOTICS, INTESTINAL MICROBIOTA AND SUSCEPTIBILITY TO ENTERIC VIRUSES INFECTION V. Monedero 1
1
Biotechnology Department, Instituto de AgroquĂmica y TecnologĂa de Alimentos (IATA-CSIC), Spain btcmon@iata.csic.es The food- and water-borne pathogens rotavirus (RV) and norovirus (NoV) are a major cause of acute
gastroenteritis (AGE) worldwide and they also account for a high number of deaths, mainly in children, each year. The use of probiotics (e.g. bifidobacteria and lactobacilli) has been suggested as a therapeutic strategy for the prevention and treatment of AGE and the likely mechanisms that mediate the protective effects have been explored. During pathogenesis, RV and NoV come in contact with the microbiota that colonizes the intestinal tract. This microbiota has also emerged as a critical factor in intestinal viral susceptibility, leading to enhanced or decreased viral infection capacity. The intestinal microbiota composition of each individual has been linked to the risk of RV and NoV infection and particular bacterial biomarkers are being identified that correlate with infection levels. These bacteria are candidates for new anti-RV and anti-NoV therapies. The intestinal microbiota appears as a new target that can be modulated through the use of dietary interventions (including probiotics and prebiotics) and other strategies to fight against AGE-causing viruses. As new mechanistic data in the triangular interplay virushost-microbiota are obtained, new opportunities will arise for the development of alternative therapeutic and preventive strategies for viral AGE.
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Oral presentations
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CAENORHABDITIS ELEGANS AS OXIDATIVE STRESS MODEL INDUCED BY CHOLESTEROL OXIDATION PRODUCTS: OPTIMIZATION PARAMETERS G. López-García , A. Cilla , Barberá, R , Martorell, P , Genovés, S , A. Alegría 1
1
1
1
2
2
1*
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Burjassot, Valencia, Spain 2
Biópolis SL, Parc Científic Universitat de València, Valencia, Spain amparo.alegria@uv.es
Introduction: C. elegans is a nematode widely used to investigate oxidative stress response (mainly against H2O2), since shares key components related to metabolic and oxidative stress networks with humans (1). Cholesterol present in food is susceptible to oxidation during technological processing or storage, giving rise to cholesterol oxidation products (COPs), which are related with disruptions of cellular redox balance and cytotoxic effects (2). Aim and methods: To optimize an oxidative stress model with COPs in C. elegans, different well-plates (16 or 35 mm diameter), adult stages (1 or 5 days), dietary concentrations of COPs (60-120 µM) and incubation times (1-24h) were evaluated; percentage of survival % was determined in each case, and the potential role of the transcription factor DAF-16 (activates genes involved in longevity and oxidative stress) was performed by using a DAF-16 mutant strain. Results: The 35 mm diameter well-plates were selected as the proper plates to perform the assays, due to the problems observed with the 16 mm diameter well-plates (difficulty in handling and observing nematodes on the edge of the plate walls). Nematodes at adult stage (5 days) showed a high resistance to COPs action, while young adult stage (1 day) was sensitive to the stress, determining a dose and time-dependent effect with COPs (% of survival: 49-60, 27-36 and 20-37% for 60, 90 and 120 µM respectively, at all incubation times). Ascorbic acid at 30 µg/mL resulted in a feasible positive control against COPs oxidation, giving the best preventive effect with 90 µM of COPs. The treatment with COPs in DAF-16 strain did not produce any effect on nematode survival, indicating that DAF-16 pathway is not involved on oxidative stress induced by COPs. Conclusion: The use of COPs at 90 µM during a short incubation time (2h) in young adult stage (1 day) on 35 mm diameter well-plates is a suitable model to evaluate oxidative stress in C. elegans. Keywords: Caenorhabditis elegans, cholesterol oxidation products, oxidative stress model (1) Moreno-Arriola et al. (2014). Oxid Med Cell Longev, http://dx.doi.org/10.1155/2014/705253; (2) Cilla et al. (2017). Chem Phys Lipids, 207, 192-205 Acknowledgements: This study belongs to national project AGL2015-68006-C2-1-R, financed by the Ministerio de Economía y Competitividad (MINECO) and the Fondo Europeo de Desarrollo Regional (FEDER). Gabriel López-García (ACIF/2016/449) holds a grant from the Generalitat Valenciana (Spain).
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MINERAL AND FATTY ACID PROFILES OF CHIA CULTIVATED IN ECUADOR K.C. Miranda1, 2*, C.M. Haros2 1
Av. Agustín Escardino 7. Park Scientific, 46980 (Cereal Group, Institute of Agrochemistry and Food
Technology (IATA-CSIC) Spain; 2Cdla. Universitaria Salvador Allende Malecón del Salado entre Av. Delta y Av. Kennedy (University of Guayaquil) Ecuador karmira@alumni.uv.es Salvia hispanica L. is a herbacia plant originates from Mexico and Guatemala. Currently is cultivated in Ecuador and the seeds are exported. Recently, the internal consumption has been promoted by the government and mostly consumers due to its great nutritional and functional value. Therefore, enriched food with chia has been developed. In general, it is important include an adequate intake of polyunsaturated fatty acids and minerals for their involvement in proper nutrition and health maintenance. Thus, in this investigation was determined the mineral and fatty acid profiles of Ecuadorian chia and the results were compared to studies from government entities and chia samples from Argentina, Mexico and Australia. The sample was a mix of chia seeds from different Ecuadorian provinces: Imbabura, Pichincha, Los Ríos and Santa Elena. The fat content was determined by Soxhlet method with hexane as extraction solvent; the unsaturated fatty acids was determined by gas chromatography-flame ionization detector (GC-FID) and the mineral composition was determined as following: a) Ca by volumetric method; b) P by UV-visible spectrophotometry at 400 nm; c) Mg, Mn, Fe, Zn, Na and K by atomic absorption. The most significant results were: 7.53% of oleic acid cis-9 (C18:1 n-9); 18.50% of linoleic acid (18:2 n-6); 61.82% of linolenic acid (C18:3 n-3), some of them higher than Mexican seeds. Regarding the minerals, it was found 1360 mg of K/100g greater (up to 2-fold) than the reported values from other sources, whereas the amount of Mg was higher with regard to Australian seeds. Contrary, the amount of Fe was lower (0.137mg/100g) comparing to other studies. In conclusion, the fatty acid and mineral profiles of Ecuadorian chia could be used as potential sources of nutritional and functional ingredients with high proportion of polyunsaturated fatty acids, micronutrients and macronutrients. Acknowledgments.: This work was financially supported by grant QuiSalhis-Food (AGL2016-75687-C2-1-R) from the Ministry of Economy, Industry and Competitiveness (MEIC) and Doctoral scholarship supported by the Carolina Foundation.
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CHARACTERIZATION OF POTENTIAL PROBIOTIC BACTERIA ISOLATED FROM FERMENTED DAIRY MILK PRODUCTS A. Llatas , M. Werner , C. Luz , J. Mañes , G. Meca 1
2
1
1
1
Laboratorio de Química de los Alimentos y Toxicología. Facultat de Farmàcia. Universitat de València.
1
Españ.a Departamento de Ciência Animal, Escola de Ciências da Vida, Pontificia Universidade Católica 2
do Paraná. Curitiba, Paraná, Brasil. anllama@alumni.uv.es Probiotics are living microorganisms that after being ingested in certain amounts, can be beneficial for the host. Fermented dairy products are a potential source of probiotics, most of them belonging to the lactic acid bacteria group. In the following study, we’ve isolated up to 40 strains from different products such as feta cheese, kéfir, and torta del casar cheese, using specific mediums for the isolation of lactic acid bacteria. Then, their probiotic potential was measured by analyzing their gram stain character and morphology, and testing their resistance to acid pH and bile salts, cell adhesion, antibiotic resistance, antimicrobial activity against pathogens and food contaminants in solid medium, and cell adhesion competition against pathogens (Salmonella entérica spp.) in vitro. Results from these tests show that 17 strains have a good resistance to gastrointestinal conditions of pH (7 of them having a viability of 10.6% to 88.6% at pH 2.5) and bile (13 strains having a viability of 15.5 to 120.6 at 2% of bile concentration), and also 7 of these 17 strains have a good CACO-2/TC-7 cellular adhesion, from 1% up to 2.5%. Regarding the antibiotic trial, there’s not any remarkable resistance. Also, most of the strains showed antimicrobial activity against pathogens and food contaminants. In relation to the competition for cell adhesion against pathogens, Salmonella adhesion was decreased in a range from 66 to 100%. Results obtained in this study show that lactic acid bacteria isolated from fermented dairy products have a potential use as probiotics.
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USE OF HIGH HYDROSTATIC PRESSURE TO INACTIVATE NATURAL CONTAMINATING AND INOCULATED SALMONELLA TYPHIMURIUM ON HERMETIA ILLUCENS LARVAE. C. Marín1, P. Salvatierra1, A. Martínez2, D. Rodrigo2 1
Universidad politécnica de Valencia. Escuela de Doctorado, Escuela de Doctorado, Camino de Vera, s/n, Edificio 2E, 46022 Valencia
2
Instituto de Agroquímica y Tecnología de los Alimentos-Consejo Superior de Investigaciones Científicas
(IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna (Valencia), España. neodave@gmail.com The objective of this research was to carry out the microbiological characterization of black soldier larvae (Hermetia illucens), and the inactivation by high hydrostatic pressures of the natural contaminating microorganisms and Salmonella typhimurium inoculated in larvae of Hermetia illucens. Microbiological characterization indicated that the larvae contained a high contamination load on aerobic mesophilic bacteria and Enterobacteriaceae. The presence of pathogenic microorganisms varied; while no Listeria spp or Clostridium botulinum or perfringens were found Salmonella and E. coli were detected in larvae extract. High pressure was effective against Salmonella and mold and yeast, but a low reduction of mesophilic aerobic bacteria load was achieved. When the larvae were inoculated with Salmonella typhimurium, the level of inactivation varied according to the applied pressure intensity. At 350 MPa for 15 minutes complete inactivation was achieved in the number of viable cells. In conclusion, the application of hydrostatic high pressure seems to be an eligible technology to kill some pathogenic microorganisms in products of insects and derivatives.
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ANTIVIRAL EFFECTS OF GREEN TEA EXTRACT IN MODEL FOOD SYSTEMS AND UNDER GASTRIC CONDITIONS Irene Falcó1,2, Walter Randazzo1,2, Jesús Rodríguez-Díaz1,3, Roberto Gozalbo-Rovira1,3, Daniel Luque4, Rosa Aznar1,2, Gloria Sánchez2 1
Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot. Valencia. Spain 2
Department of Preservation and Food Safety Technologies, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain 3
Institute for Clinical Research of the Hospital Clínico Universitario, INCLIVA, Valencia, Spain 4
Unidad de Microscopía Electrónica y Confocal Centro Nacional de Microbiología, ISCIII, Majadahonda, Madrid, Spain ferrando.falco@uv.es
Gastroenteritis and hepatitis, caused by human noroviruses (HuNoV) and hepatitis A virus (HAV), respectively, are the most common illnesses resulting from consumption of food contaminated with viruses. In this work, the effect of green tea extract (GTE) was assessed at 37 oC, showing that storage of the solutions for 24 h (aged-GTE) significantly increased its antiviral activity over time against HAV. The effects of aged-GTE were also evaluated on virus like particles (VLPs) of HuNoV and on HuNoV GI suspensions by porcine gastric mucine (PGM)-ELISA and transmission electron microscopy, and in situ capture-qRT-PCR, respectively, suggesting that HuNoV are very sensitive to aged-GTE. Therapeutical applications were evaluated for aged-GTE at 37 oC at 5 mg/mL using model foods (orange juice, apple juice, horchata and milk) and simulated gastric conditions. In apple juice aged-GTE reduced MNV infectivity to undetectable levels and between 1 and 1.8 log in milk, horchata and orange juice, while for HAV, the infectivity was reduced by 1.17, 2.15, 1.46, and 1.75 log for orange juice, apple juice, horchata and milk, respectively. Additionally, in simulated intestinal fluids, aged-GTE reduced MNV titers to undetectable levels and by ca. 2 log for HAV. The results show a great potential of GTE as a suitable natural option for therapeutic and preventive strategies for foodborne viral diseases.
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POTENTIAL UTILIZATION OF YELLOW AND ORIENTAL MUSTARD FLOURS IN LOAF BREAD SHELF LIFE IMPROVEMENT AGAINST MYCOTOXIGENIC FUNGI J.M. Quiles , R. Torrijos , F. Saladino , F.B. Luciano , J. Mañes , G. Meca 1
1
1
2
1
1
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés
1
Estellés s/n, 46100 Burjassot, Spain. School of AgriculturalSciences and Veterinary Medicine, 2
PontifíciaUniversidade Católica do Paraná, BR 376 Km 14, 83010-500, São José dos Pinhais, Brazil
juan.quiles@uv.es In this study the antifungal activity of yellow (YMF) and oriental mustard flour (OMF) extracts was tested against 14 strains of fungi on solid medium. The water extract and the lyophilized water extract of the flours, autoclaved or not autoclaved, were studied. The minimum inhibitory concentration and minimum fungicidal concentration were calculated for the extract with the highest activity. It was the no autoclaved lyophilized YMF extract which showed antifungal activity against 13 out 14 strains studied. The lyophilized autoclaved YMF extract and the lyophilized no autoclaved OMF extract were active against two strains, whereas the other extracts did not show antifungal activity. Furthermore the shelf life improvement of loaf bread contaminated with Aspergillus flavus ISPA 8111 or Penicillium nordicum CECT 2320 and treated with YMF was evaluated and the reduction of AFB1 was studied in the bread contaminated with A. flavus. A significant reduction of the fungal population was observed employing 6 g/kg and 8 g/kg of YMF both in the bread contamined with A. flavus and P. nordicum. A shelf life improvement of 1 day was observed in the bread contaminated with A. flavus and prepared with 6g/kg of YMF in comparison with the bread control whereas no fungal growth was observed in the breads with 8g/kg of YMF over the duration of the experiment. No P. nordicum growth was observed in the bread with 6 g/Kg and 8g/kg of YMF during the 10 days storage period of the study. A reduction of 78% of AFB1
was obtained using 6 g/kg of YMF while no AFB1 production was observed employing 8 g/kg of
YMF in bread preparation.
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LIQUID FOOD PASTEURIZATION BY FILTRATION THROUGH PARTICLES FUNCTIONALIZED WITH NATURAL ANTIMICROBIAL COMPOUNDS N. Peña-Gómez, M. Ruiz-Rico, I. Fernández-Segovia, J.M. Barat Grupo de Investigación e Innovación Alimentaria. Departamento de Tecnología de Alimentos, Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain. napego1@upvnet.upv.es Thermal pasteurization is the conventional preservation technology used in the food and drink industry. However, this treatment involves undesirable changes in nutritional, structural and organoleptic food properties. For this reason, new non-thermal preservation techniques are emerging to solve these problems. In this study, a novel pasteurization technology, based on filtration through a bed of antimicrobial particles, has been proposed as a new preservation method for liquid foods. Firstly, the antimicrobial supports were prepared by functionalization of amorphous silica microparticles (particle size of 50 μm) with essential oil components (EOCs), including carvacrol, eugenol, thymol and vanillin. These supports were characterized and the antimicrobial capability of the functionalized particles was evaluated. For this purpose, different filtration trials using water inoculated with Escherichia coli K12 (used as food model) and two fresh beverages (craft beer and apple juice) were performed. The different liquid foods were filtered through a bed of EOC- functionalized particles and the ability of the particles to retain and/or inactivate the inoculated or endogenous microorganisms was assessed. Water assays showed the efficacy of the filtration technology to completely inhibit E. coli. The microbiological analysis of filtered beer and apple juice showed that the developed supports exhibited antimicrobial activity against mesophilic bacteria, lactic acid bacteria, and molds and yeasts. Thus, the filtration method with immobilized natural antimicrobial compounds developed in this study has shown an important potential to be used as a non-thermal preservation technique for liquid foods.
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METHOD COMPARISON TO DETECT HEPATITIS E VIRUS IN LETTUCE AND WATER SAMPLES Walter Randazzo1,2, Andrea Vasquez-García3, Maria A. Bracho4,5, Maria Jesus Alcaraz4, Rosa Aznar1,2, Gloria Sánchez2 1
Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot. Valencia, Spain;
2
Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7. 46980 Paterna. Valencia, Spain;
3
Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225. 13635-900 Pirassununga, São Paulo, Brazil;
4
Microbiology Service, Hospital Clínico Universitario. Av. Blasco Ibañez, 17. 46010. Valencia, Spain;
5
Joint Research Unit in Infection and Public Health, FISABIO-Public Health – University of Valencia.
Av. Catalunya, 21. 46020. Valencia, Spain; fCIBER Epidemiología y Salud Pública, Valencia, Spain. walran@uv.es The hepatitis E virus (HEV), which is an increasing cause of acute viral hepatitis in Europe, is a zoonotic virus that is also transmitted via the fecal–oral route largely due to fecal contamination of drinking water. Although the role of HEV transmission through contaminated produce has not been confirmed, the presence of HEV has been reported in irrigation waters and in vegetables. The present study used a World Health Organization (WHO) international standard and clinical samples to evaluate the performance characteristics of three RT-qPCR assays for detection and quantification of HEV. Two of the evaluated assays provided good analytical sensitivity, as 250 international units (IU)/ml could be detected. Then, experiments focused on evaluating the elution conditions suitable for HEV release from vegetables, with the method proposed by the ISO 15216:2017 selected for validation in three types of fresh vegetables. This protocol resulted in average HEV recoveries of 1.29%, 0.46%, and 3.95% in lettuce, spinach, and pepper, respectively, with an average detection limit of 1.9 × 104 IU/25 g. In naturally contaminated samples, HEV was detected in sewage only (10/14), while no detection was reported in lettuce (0/36) or in irrigation water samples (0/24).
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TRANSCRIPTIONAL REGULATION OF YEAST RIBONUCLEOTIDE REDUCTASE IN IRON DEFICIENCY C. Ros-Carrero , L. Ramos-Alonso , P. Miró , M. T. Martínez-Pastor , S. Puig 1
1
1
1
2
1
Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC).
Calle Agustín Escardino 7, 46980 Paterna, Valencia (Spain); Departamento de Bioquímica y Biología 2
Molecular, Universitat de València, Av. Doctor Moliner 50, 46100 Burjassot, Valencia (Spain) crisros3@alumni.uv.es Iron is an essential micronutrient for all eukaryotic organisms because it participates as a redox-active cofactor in many biological processes, including DNA replication and repair. When iron becomes scarce, the yeast Aft1 transcription factor activates the expression of a group of genes known as the iron regulon, which include the mobilization, acquisition and metabolic remodeling of essential iron-dependent processes through its binding to iron-responsive elements (FeREs) in their promoters. Eukaryotic ribonucleotide reductases (RNRs) are iron-dependent enzymes that catalyze the rate-limiting step in the de novo deoxyribonucleotide (dNTP) synthesis by converting ribonucleoside diphosphates to the corresponding deoxy forms. Eukaryotic cells tightly control RNR activity to achieve adequate and balanced dNTP pools that ensure accurate DNA synthesis and genomic integrity. However, its regulation is poorly understood in iron scarcity. Here we present a possible mechanism that uses the budding yeast Sasscharomyces cerevisiae to optimize the function of RNR1 during iron deficiency, which is one of the most abundant nutritional disorders worldwide. By using β-galactosidase assays, we demonstrate that the transcriptional induction of RNR1 under iron deficiency conditions relies on two transcription factors, Aft1 and Ixr1. On the one hand, a direct regulation of Aft1 is suggested by binding to FeREs on RNR1 promoter. At the same time, results show an induction of IXR1 in iron deficiency conditions partially attributed to Aft1 binding to a FeRE in IXR1 promoter. These results highlight the relevance of iron availability in the replication of yeast and other eukaryotic organisms.
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NEW TECHNOLOGIES TO EVALUATE SATIETY: VALIDATION OF A NOVEL APP D. Planes-MuĂąoz, R. LĂłpez-Nicolas, C. Frontela-Saseta, G. Ros-Berruezo University of Murcia, Department of Food Technology, Nutrition and Bromatology (Veterinary School) david.planes@um.es It exists several methods that we can use to measure human satiety in in vivo studies after the intake of a food such as, the time that elapses until a new intake, the decrease in caloric intake in the next meal, the levels of biomarkers or the intensity of sensations related to satiety during a period of time. For the latter method, the measurement of subjective sensations is carried out through surveys formed by visual analog scales (VAS), which have shown their validity and reproducibility to be used in studies with humans. Taking advantage offered by new technologies, our research group (NUTBRO) has developed a computer application (App) for smartphones and tablets to quantify this subjective measure and also any other type of different surveys, in a simpler and more comfortable way, both for the volunteers and for researchers. A one-day study was carried out in order to validate the use of this App, in which volunteers took a standard breakfast (equal for all) and later answered the surveys that were provided every 60 minutes, during a total period of 180 minutes. The surveys were filled in three different formats: 1) on a smartphone, 2) on a tablet (both using the app) and 3) paper and pencil (p&p) (classic format already validated). The average results obtained showed a good correlation and no statistically significant differences (p <0.05) between any of the three formats used. In addition, this agreement in the measure of satiety was corroborated by the respective Bland-Altman graphs. So based on these results, we can conclude that the computer application can be adequate and valid to evaluate, through subjective sensations, appetite and satiety.
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ORANGE JUICE EXTRACTION TIME REDUCTION APPLYING DIELECTRIC HEATING PRETREATMENTS. EFFECTS ON QUALITY AND JUICE YIELD D. Alcañiz1, R. De Los Reyes1, M.D. Ortolá2, A.M. Andrés2 1
2
Microbiotech (Company) Spain;
Universidad Politécnica de Valencia (University) Spain. diealcos@microbiotech.es
Citrus juice constitutes an important nutritional source of vitamins, flavones and other healthy compounds. Although juice extraction industries do not tend to use any pre-treatment, some scientific researches show that, applying thermal treatments before the extraction, the performance of the juice can be improved. This research aims to evaluate and compare the application of thermal pre-treatments (water bath and microwave energy) in Washington Navel and Valencia Navel oranges varieties determining their effect in juice performance (extraction speed and yield) and in the quality of the obtained juice. Oranges were divided in comparable groups and subjected to different treatments, namely G0: no treatment, GB_30: thermal treatment inside a water bath to reach 30ºC in the center, GB_40: thermal treatment inside a water bath to reach 40ºC in the center, GB_50: thermal treatment inside a water bath to reach 50ºC in the center, GDH_30 using microwaves energy (dielectric heating) to reach 30ºC in the central zone, GDH_40 using dielectric heating to reach 40ºC in the central zone, GDH_50 using dielectric heating to reach 50ºC in the central zone. Once treatments were carried out, the juice was extracted and analysed to provide quality parameters such as density, particle size, optical properties, soluble solids, acidity, vitamin C content and essential oils content. Better performances were obtained for microwave treated fruits, obtaining reductions over 40% in the squeezing time (GDH_40, GDH_50). Yield increments reached the 7% (GDH_40, GDH_50). No color changes were observed. Also, the extraction speed increased in 40% in GDH_40 and the same amount of juice could be extracted in 30% of the G0 extraction time. An increase of essential oils in juice was observed only for samples heated inside the bath (GB_30, GB_40). No Vitamin C degradation was observed. No significant differences were founded between both orange varieties.
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EFFECT OF SUBSTITUTION OF NIXTAMALIZED MAIZE FLOUR BY BEAN AND CHICKPEA FLOURS ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF TORTILLA CHIPS. E. Hernández-Olivas1, M. A. Rocha-Esparza1, R. Talamás-Abudd1, T. Galicia-García1, N. Torres-Flores1, B. Ramírez-Wong2, R. Márquez-Meléndez1. 1
Circuito No. 1, Nuevo Campus Universitario, Chihuahua, Chih. 31125 (Universidad Autónoma de
Chihuahua, Facultad de Ciencias Químicas), México; 2 Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo, Sonora 83000 (Universidad de Sonora, Departamento de Investigación y Posgrado en Alimentos), México. everhdzo@gmail.com Fried snacks maize based has a wide consumption base. However, these snacks do not satisfy to consumers seeking quality nutritional products being the legumes an alternative to this issue. Legumes are a high protein food but have deficiency in some essential amino acids. However, maize and legumes are complementary, making whole amino acids foods. The aim of this work was to assess the effect of the substitution of maize flour to chickpea or bean flours on physicochemical and sensorial properties of tortilla chips. Bean and Chickpea grains were soaked, dried and milled to obtain flours. Nixtamalized maize flour was replaced (10%, 20%, 30% and 40%) by bean and chickpea flours. Doughs were made from blends incorporating water until obtain a standard consistency, laminated, cut (triangles of 6x6x6cm), baked (5 minutes and 30 seconds at 150°C) and fried (30 seconds at 180°C). A maize whole snacks was used as a control. Tortilla chips were characterized analitically by protein content, fat content, hardness and color difference (ΔE*). A sensory evaluation was made assessing hardness, color, flavor difference and acceptability using a multiple comparisons test. Data were analyzed by ANOVA, mean difference (Dunnett Test) and Pearson Correlation Coefficent (p<0.05). Replace level of legumes flours affect significantly the protein content, fat content, hardness, color difference. Level of substitution were correlated significantly to sensory properties assessed (hardness, flavor, color and acceptability), analytically assessed (hardness, ΔE, protein content and fat content). In addition, hardness of tortilla chips was correlated significantly to protein content; Acceptability was not correlated to texture and level of substitution. Partial substitution of maize flour by bean or chickpea flours can be a good option to obtain healthy snacks with higher protein content, lower fat content and keeping or improving its sensory properties.
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PROBIOTIC-BASED STRATEGIES FOR PROMOTING METABOLIC HEALTH I. López-Almela, E. Fabersani, I. Campillo, M. Romaní-Pérez, K. Portune, Y. Sanz Microbial Ecology, Nutrition & Health Research Unit, Institute of Agrochemistry and Food Technology (Consejo Superior de Investigaciones Científicas) Valencia, Spain Inmalopezal@gmail.com Obesity currently represents a major health challenge worldwide due to its high prevalence and associated comorbidities. Different studies support that diet-induced alterations in gut microbiota composition contribute to disrupting the intestinal immune homeostasis which in turn contributes to obesity complications by promoting a systemic proinflammatory state. Probiotic-based therapies aim to combat obesity by restoring the intestinal and systemic immune homeostasis and promoting a healthy metabolism through interactions with diet, host and gut microbiota. We have previously demonstrated that the strain Bacteroides uniformis CECT 7771 improved the immunometabolic disturbances linked to diet-induced obesity (DIO), although the underlying mechanisms remain unknown. Here we intended to get insight into how this strain induces anti-obesity effects by modulating the adaptative immunity involved in the gutwhite adipose tissue (WAT) crosstalk. For this purpose, standard diet or high fat high fructose diet (HFHFD)-fed mice orally received B. uniformis CECT 7771 (1x109 CFU) or placebo for 14 weeks to characterize the immunometabolic phenotype. HFHFD induced an obese-like phenotype (higher body weight gain, hypercholesterolemia, hypertriglyceridemia, oral glucose intolerance and hyperleptinemia). Additionally, DIO promoted a proinflammatory state characterized by increased number of B cells, Tcytotoxic/Thelper and M 1/M2 ratio and reduced Tregulatory cells in Peyer s patches , blood and in the stromal vascular fraction of epydidimal WAT. B. uniformis CECT 7771 restored most of the disturbed immunometabolic parameters associated with DIO. Diet and B. uniformis administration modified gut microbiota composition. Particularly, the genus Bacteroides was reduced in HFHFD- fed mice that presented a reduction as well of the TLR5 expression in immune cells. Importantly, both parameters were positively correlated. Additionally, HFHFD increased the abundance of the pathogenic specie Helicobacter ganmani. HFHFD-fed mice receiving the probiotic normalized the abundance of the genus Bacteroides and H. ganmani and the expression of TLR5. Herein, we demonstrated that B. uniformis CECT 7771 favours the intestinal immune homeostasis and mitigates the DIO-related inflammation in WAT along with improvements in energy metabolism and changes in the gut microbiota. Although the exact mechanisms underlying the immunomodulatory effects of B. uniformis should be investigated further, the results suggest that TLR5 signalling might mediate the bacteroide effects in the gut-WAT crosstalk in DIO.
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OBTAINING, PURIFICATION AND IDENTIFICATION OF ANTIOXIDATIVE PEPTIDES FROM RED TILAPIA VISCERA HYDROLYSATES L.J. Gómez , J.E. Zapata , B. Lomonte 1
1
1
2
University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Group of Nutrition and Food
Technology, Colombia; University of Costa Rica, Microbiology Faculty, Institute of Clodomiro Picado, 2
Costa Rica. ljohanna.gomez@udea.edu.co Tilapia is one of the most important and widely cultivated food fish worldwide with an annual production growth around 10%[1]. During the tilapia fillet process, by-products are generated (~64%), including viscera, which are being underutilized since they may contain a high protein content[2]–[4]. The modification of the protein structure by enzymatic technology has become a viable option using fish byproducts becoming a value-added[3]. Many studies have reported the biological activities of tilapia protein hydrolysates[1],[3],[5],[6]. In this study, red tilapia (Oreochromis sp.) viscera (RTV) was hydrolyzed using Alcalase 2.4 L as a strategy to generate antioxidant peptides. Antioxidant efficacy of hydrolysates were evaluated at different degrees of hydrolysis (DH), using Oxygen Radical Antioxidant Aapacity (ORAC), Trolox Equivalent Antioxidant Capacity (TEAC), Ferric Reducing Antioxidant Power (FRAP) assays and Crocin Bleaching Assay (CBA). Subsequently, the peptidic fraction with the highest antioxidant activity was purified by ultrafiltration and high-performance liquid chromatography. Finally, antioxidant peptide sequences were identified by nESI-MS/MS. The results showed that the enzymatic hydrolysis increased the antioxidant activity as compared with the un-hydrolyzed RTV and the highest activity was obtained with a DH of 40.7%, with values of 1530.79 ± 40.75, 1125.77 ± 33.07, 548,9 ± 42.4 µmolTE/g and 49,78 ± 1,91 % for TEAC, ORAC, FRAP and CBA methods respectively. The fractions with low molecular weight peptides displayed higher antioxidant activity, and the fraction with highest activity shown TEAC value of 4787.18 ± 272.87 µmolTE/g. Six peptides were identified in this fraction as ADNI/L (431.4 Da), MYGY (532.3 Da), L/IDK (373.4 Da), AD (312.5 Da), L/IY (294.3 Da) y AW (275.4 Da). The results suggest that proteins from tilapia viscera can be good source of antioxidant peptides with potential applications as functional food ingredients or dietary supplements due to their large quantity and low cost. [1] Huang et al. J. Funct. Foods, 19, 629-640, 2015. [2] Martínez et al. Rev. Mex. Ing. Química, 14(1), 2534, 2015. [3] Lin et al. Food Nutr. Res., 61(1), 139-166, 2017. [4] Chalamaiah et al. Food Chem., 135(4), 3020-3038, 2012. [5] Ngo et al. J. Funct. Foods, 2(2), 107-117, 2010. [6] al. Int. J. Food Sci. Technol., 48(2), 419-428, 2013.
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Charoenphun
et
EMPIRIC AND PHENOMENOLOGICAL MODELING OF ENZIMATIC HYDROLYSIS OF BOVINE PLASMA N.A. Gómez*, J.E. Zapata University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Nutrition and food technology Group, Colombia. *nathalia.gomez@udea.edu.co The bovine plasma coming from of the blood the slaughter can be it an environmental problems [1], however it is a valuable and economical source of proteins of high biological value [2] from which different types of bioactive peptides have been obtained through hydrolysis [3, 4, 5, 6, 7, 8]. Hydrolysis of bovine plasma proteins with Alcalase 2.4 L [9], at an pH of 9 and temperature of 61.5 °C was performed using the pH-stat method to set the degree of hydrolysis (DH) in a Titrando 842 [10]. Experiments were conducted in a factorial design with two factors and three levels, considering the effects of the initial substrate concentration (So) (22-42 g/L) and the enzyme/substrate ratio (E/S) (10- 40 g enzyme/g substrate), to reduce the process time necessary to obtain a DH of 20% [11] in the enzymatic hydrolysis and maximize So. A third order empirical polynomial model was obtained from this information. In addition, the reaction kinetics and the kinetic constants were calculated from kinetic equations through phenomenological modeling. The results obtained with the empirical equation suggest a good adjustment of the data with a determination coefficient (R2) of 0.9745. This model was optimized obtaining as optimal conditions of 42 g/L of So and 22 g enzyme/g substrate of E/S, to experimentally achieve a DH of 20% in 666 ± 66 s. Moreover, with the phenomenological equation achieved, it was possible to relate the DH and the reaction time, with a relative error of less than 5% in the reaction. Based on these results, it can be concluded that this modeling allows obtaining a hydrolysate with some potential biological capacities such as anticoagulant, chelating of Iron and antioxidant [12, 13].
REFERENCES [1] Konieczny et al. 2009. Facultad de ciencias agropecuarias. Vol. 7, no 1, pp. 102-114. [2] Wanasundara et al. 2003. Canadian Meat Science Association. Vol. 1, pp. 10-15. [3] Catiu et al. 2011. Peptides. https://doi.org/10.1016/j.peptides.2011.05.021 [4] Wu et al. 2013. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.5894 [5] Naso et al. 2016. Journal of Inorganic Biochemistry. https://doi.org/10.1016/j.jinorgbio.2016.01.021. [6] Adoui et al. 2013. International Review of Chemical Engineering. Vol. 5, no. 2, pp. 179-187. [7] Park et al. 2002. Enzyme and Microbial. Vol. 30, pp. 633-638. [8] Salgado et al. 2011. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2011.02.003 [9] Figueroa et al. 2016. Información Tecnológica. http://dx.doi.org/10.4067/S071842
IMPACT OF STRUCTURE OF GLUTEN-FREE BREADS ON ITS ORAL TRAJECTORY AND SENSORY PERCEPTION P. Puerta, R. Garzรณn, C.M. Rosell, S. Fiszman, A. Tรกrrega Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain. ppuerta@iata.csic.es One of the most critical aspects of gluten-free breads is a different sensory profile derived from its particular structure and behaviour in mouth. The aim of this study is to evaluate how the changes in the structure of gluten free-breads (obtained by different baking conditions) impact on oral activity, properties of boli and sensory characteristics during its consumption. Four types of bread were prepared and studied following the same recipe, varying only the amount of water and the time of fermentation. Oral activity of individuals and bolus characteristics at the swallowing point were evaluated, including the moisture content, consistency and adhesiveness. Image analysis was performed for particle characterization of bolus after 3 chewing cycles. Perceived sensations during consumption were assessed using Temporal Dominance of Sensations (TDS) technique. Results showed that in general the time of fermentation had an important effect for most parameters. A long fermentation resulted in breads with easier and shorter oral processing requiring lower number of chews and swallows. In-mouth fragmentation pattern of bread was also affected by fermentation duration. Longer fermentation bread broke down in more particles of smaller and homogeneous size, and the bolus at swallowing was softer and less adhesive. Boli water content at the swallowing point did not differ among samples, indicating that saliva was incorporated to bolus until reaching a similar hydration state that makes it safe and comfortable to swallow. TDS curves also showed differences in sensory perception among samples depending on fermentation: breads with shorter fermentations elicited compact and dry sensations in mouth, and longer fermentations resulted in breads perceived as aerated and crumbly, but also gritty. These results suggest that only varying the process conditions of gluten-free breads, the structure can be modified to tailor its processing behaviour and sensory characteristics.
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Posters: Food Chemistry / Analysis
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POLYPHENOL RICH FOODSINTAKE AS A STRATEGY FOR AN IMPROVEMENT OF AGE-ASSOCIATED COGNITIVE FUNCTION AND CARDIOVASCULAR RISK. A. Pino1, H. Granda-Pérez1, V. Puertas-Martín2, R. San Román2, S. de Pascual-Teresa1 1
Dpto Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTANCSIC)c/ José Antonio Novais, 10, 28040, Madrid, España; 2Fundación de Investigación Hospital Universitario 12 de Octubre, Av. Córdoba, s/n, 28041, Madrid. soniapt@ictan.csic.es Intake of polyphenols is associated with beneficial health effects. Anthocyanins are natural
pigments present in various fruits and vegetables and in red wine. Flavanols are widely distributed in fruits, cereals and vegetables, being fruits and cocoa the major source of them. The present study has been designed to assess the possible benefits of an increased dietary intake of this type of compounds in adult women and men aged between 50 and 75 years. The project hypothesis is that the combined intake of anthocyanins and flavanols might improve cardio metabolic state and cognitive function in adults, preventing deterioration in the quality of life associated with aging. The objective is to determine the effect of the consumption of anthocyanins and flavanols on cardiovascular risk markers (measure of flow-mediated dilation (FMD)) and cognitive function (ie, Spatial Recall Test and Tower of London Test).The foods used to increase the intake of polyphenols will be cocoa and red berries. The sample will consist of 120 volunteers randomly distributed into 4 groups according to the treatment they will receive and balancing the groups by sex, average flow dilation and smoking status. Volunteers will visit ICTAN’s Nutrition Unit at 3 occasions: visit 0, for inclusion, visit 1 at the beginning, and the last one after a 10 weeks intervention. At each visit blood and urine samples will be collected for further analysis. Additionally a nutritional assessments and anthropometric measures will be done. Concurring with the initial and final visits, volunteers will be visiting the 12 de Octubre University Hospital for FMD determinations by ultrasound and to undergo cognitive tests of attention, memory and executive functions. Finally, data collected will be analysed for statistical significance. Keywords: polyphenols, cocoa, red berries, cardiovascular, cognitive function.
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VARIABILITY OF VITAMIN C, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF BRASSICA VEGETABLES A. Mesa-Navarro, E. Pérez-Esteve, M.J. Lerma-García, J.M. Barat Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València. Camino de Vera s/n, 46022, Valencia (Spain) anmena1@etsiamn.upv.es The consumption of fresh products, as fruits and vegetables has decreased over time. These products have been replaced for processed foods, because they are easily to prepare and to eat. This has induced an increase of healthy problems, such as obesity, heart and vascular problems. Public administrations have done a lot of campaigns to promote the importance of consumption of fresh products instead of processed foods. All of this and the concern of part of the population and workers in the agricultural sector has caused the booming of Superfoods. For a food be considered Superfood, it has to has some essential features. These features are: excellent fibre, vitamins and minerals source, high phytonutrient content and antioxidant capacity and low caloric density. Therefore, the aim of this work is to evaluate vitamin C content, total phenolic content and antioxidant capacity of different Brassica vegetables cultured in Spain. For that proposal, samples were collected along three months and analysed by high performance liquid chromatography and spectrophotometric methods at day 0 and 7 of storage (typical commercial shelf life). Results showed that Spanish Brassica vegetables are rich in vitamin C and phenols with independence of the month of harvest and storage time. However, content differed between species. Having this in mind, Spanish Brassica vegetables could be proposed as good candidates to be considered Superfoods. Keywords: Brassica vegetables, vitamin C, total phenolic content; antioxidant capacity, Superfoods
46
AGRONOMIC ASSAYS WITH TREATED SPENT COFFEE GROUNDS IN ORDER TO INVESTIGATE ITS TOXIC EFFECT ON EDIBLE PLANTS A. Rueda, A. Cervera Departamento de Edafología y Química Agrícola, Facultad de Farmacia, Universidad de Granada, España andresruedajimenez@gmail.com The use of spent coffee grounds (SCG) as organic amendment has traditionally been an important method used to deal with the high volume of this residue generated yearly. However, this practice significantly reduces the growth of several crops due to two possible reasons: the presence of toxics substances, such as caffeine, polyphenols, and tannins in fresh SCG or the competition between microorganisms and plants for N. The objective is to investigate which treatment applied to SCG is effective to eliminate its toxicity. The in vitro assay (monitored climatic chamber, 40 days) was performed with Lactuca sativa var. longifolia in an agricultural Mediterranean soil. SCG were treated in different ways: vermicompost, compost, biochar (270°C), biochar (400°C), SCG washed with water, SCG washed with etanol and SCG added with N as NH4NO3. These organic amendments derived from SCG were added to the soil at the dose of 7.5%. Only two treatments significantly eliminated the limitations of fresh SCG: vermicomposted spent coffee grounds, which duplicated control lettuce weight and biochar (400 °C), although in this case the weight of the plant was similar to the control. The addition of 7.5% of fresh SCG limited plant growth. However, the vermicompost of SCG eliminated the toxic effect and improves lettuce growth since it became a product with a fertilizing effect while biochar at 400 °C did not have a fertilizing effect.
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A COMPARISON STUDY OF MARKETED PAN BREADS STUDY: INFLUENCE OF THE CRUST IN THE COMPOSITION C.N. Molina1, R. Garzรณn2, C.M. Rosell2 1
Faculty of Pharmacy (UV), Spain;2Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain r.garzon@iata.csic.es Nowadays in the supermarkets we can find pan bread with or without crust from different
trademarks. The objective of the present study was to evaluate the current recipes and nutritional composition of six marketed pan breads from the most well-known trademarks, and also to assess possible differences due to the presence or absence of the crust. Regarding the recipes, the main ingredients included wheat flour, leaven, water, calcium propionate as a preservative, salt and sugar. In smaller proportion there was gluten, sodium lactylate as an emulsifier, oil, vinegar and esters of the mono- and diglycerides of fatty acids as emulsifiers too. On the other hand, the multifactor analysis of variance (MANOVA) showed that no significant differences were obtained due to the brand, but significant differences were observed between pan breads with or without crust with regard to calories, carbohydrates and salt contents. The bread with crust presented greater number of calories, as well as carbohydrates and salt, than bread without crust. The most noticeable difference was in the calories. A dendrogram constructed to compare the nutritional composition of the breads evaluated, showed two different groups, in which, one brand was significant different compared to the other samples, likely due to it has one of the most fiber and sugar. In conclusion, the study showed that marketed pan breads had similar ingredients composition, and also nutrition facts, but the removal of the crust influenced the composition of the bread.
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OBTENTION OF AN OLIVE LEAF EXTRACTRICH IN ANTIOXIDANTS AND ITS ENCAPSULATION IN SILICA SUPPORTS D. Valverde, M. C.Iannello, M. Ruiz-Rico, É. Pérez-Esteve, M. J. Lerma-García, J. M.Barat Departamento de Tecnología de Alimentos, UniversitatPolitècnica de València, Spain davalga1@doctor.upv.es Oleuropein, one of the most abundant polyphenols in olive leaves, is a bioactive molecule with demonstrated antioxidant, anti-inflammatory, hypoglycaemic or antiviral capacity that could be used as an ingredient in the formulation of functional foods. However, its strong bitter taste, low absorption rate in the intestine and environmental instability limits its inclusion in food matrices. To avoid this problem, encapsulation and subsequent controlled delivery in the small intestine could be an interesting option. The aim of this work is the obtentionof an olive leaf extract rich in antioxidants and its encapsulation in mesoporous silica particles (MSPs) functionalized with organic molecules as molecular gates. To achieve these goals, seven oleuropeinextraction methods found in literature were followed to get the extracts. Each one of these extracts was evaluatedaccording to their oleuropeinand hydroxytyrosol content (established by HPLC), total phenolic content (Folin-Ciocalteu method), as well as their antioxidant capacity (DPPH method). From all the extracts, the one richest in oleuropeinwas used for the loading optimization process in two different MSPs: MCM-41 and SBA15. Encapsulation efficiency was finally evaluated by delivering oleuropeinfrom the particle and analyzing their content by HPLC and the DPPH method. Results showed that despite the concentration of oleuropein in the extracts was adequate; the amount of delivered oleuropein from the particle was negligible. There are two possible explanations of this behaviour: 1) oleuropein has litle tendency to enter into particle pores, or 2) the interaction of oleuropein with particle’s wall is too strong to be delivered.Therefore, further studies are then required to improve the efficiency of the delivery system. Keywords: Encapsulation, olive leaf extract, oleuropein, mesoporous silica particles.
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IDENTIFICATION OF POLYPHENOLS EXTRACTED FROM OLIVE STONES BY HPLCMS D. Valverde, M. J. Lerma-García, E. Pérez-Esteve, A. Fuentes, J. M.Barat Departamento de Tecnología de Alimentos, UniversitatPolitècnica de València, Spain davalga1@doctor.upv.es Olive stone is an important byproduct generated in olive oil extraction and pitted table olive industries.Nowadays, the main application of the olive stones is the combustion to produce energy and heat, although there are other possible applications such as its use as an activate carbon, furfural production, animal feeding and generation of a metal bio-sorbent, among others. Moreover, the olive stone is a good source of proteins, fat, free sugars and overall polyphenols with antioxidant capacity, opening new perspectives for the valorization of this by-product. In the present work, olive stones supplied by anolive table industry have been analyzed. Olive stone extracts were performed using different solvents (ethanol and methanol) followed by ultrasound extraction. In order to separate and identify the observed peaks, HPLC-MS method was optimized, and the best extraction conditions were then selected using the optimal chromatographic conditions. More than thirty different compounds were detected and identified in both methanolic and ethanolic extracts such as oleuropein, nuzhenide-11-methil oleoside, luteolin-4-o-glucoside, 3-hydroxytyrosol, neosperidin and ligstroside, among others. With this preliminary work, it is possible to conclude that olive stones, due to the diversity of polyphenols, are an interesting source of functional compounds. Keywords: Olive stone, polyphenols, identification, HPLC-MS.
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DETERMINATION OF STEROLS IN A BIOACCESSIBLE FRACTION OF HUMAN MILK: VALIDATION METHOD I. J. A. Hamdan1, G. Garcia-Llatas, M. J. Lagarda 1
PhD in Food Science. Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Spain. islam.ja@uv.es Sterols are a bioactive compounds present in human milk (HM). So, it is interesting to know
their bioaccessibility (BA) besides their content or effect. BA can be approached through in vitro gastrointestinal digestion assays to obtain the bioaccessible fraction (BF). The aim of this study was to validate, for the first time, a method for the determination of sterols (cholesterol, desmosterol, lathosterol, campesterol, stigmasterol, lanosterol and β-sitosterol) in the BF of HM. Sample: mature HM submitted to an in vitro gastrointestinal digestion based on Hamdan et al. (2018) to obtain the BF. Method: 3 ml of KOH (2M, 90% EtOH), 2 µg of epicoprostanol and 5 mg of BHT were added to 2g of BF of mature HM and vortexed (2 min). The mixture was taken to a shaking water bath (80ºC, 45 min). After cooling, distilled water (1 ml) and n-hexane were added (3 x 1 ml) to extract the unsaponifiable fraction. It was derivatized (BSTFA+1%TMCS/pyridine), dried and re-suspended with n-hexane (800 µl for cholesterol or 40µl for other sterols’ determination). Finally, 1 µl was injected in a GC-FID. Results: a matrix effect was observed in the assayed calibration curves so matrix-added calibration curves (µg in assay) were developed ranging between 10.40-130.00 for cholesterol, 0.98-12.99 for desmosterol, 0.05-0.35 for lathosterol, campesterol and β-sitosterol, 0.02-0.14 for stigmasterol and 0.10-0.70 for lanosterol. Good LOD and LOQ (<0.05 and <0.17 mg/100g of HM respectively), within and between precisions calculated as % RSD (<12 and <23, respectively) and accuracy, obtained by recovery assays (≥89%), were observed for all studied sterols. Conclusions: the evaluated analytical parameters corroborate the suitability of the proposed method for the determination of sterols in BF of HM, which allows the estimation of the BA of sterols for nutritional studies. References: Hamdan et al. Sterols in infant formulas: a Bioaccessibility study. J. Agric. Food Chem. 2018. DOI: 10.1021/acs.jafc.7b04635. 51
STUDY OF THE ANTIOXIDANT CAPACITY OF WHITE BREADS ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) FLOUR J. Ballester1,2*, J.V. Gil2,3; C.M. Haros1 and M.T. Fernández-Espinar2 1
Grupo de Cereales; 2Actividad Biológica de Compuestos Alimentarios, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC); 3Departamento de Medicina Preventiva y Salud Pública, Ciencia de Alimentos, Toxicología y Medicina Forense, Universidad de Valencia, España. jaime.ballester@iata.csic.es At the beginning of the 21st century, quinoa (Chenopodium quinoa) was still generally
unknown to the world. It was after the Smithsonian Institute, Washington DC, described quinoa as "the most nutritious grain in the world," and quinoa was soon presented to European consumers as a "superfood" and an "old grain". In addition to macronutrients, quinoa is characterized by its high antioxidant content; in this sense, the use of quinoa as an ingredient might be a good strategy to mitigate diseases associated with cellular oxidative stress. Taking into account these considerations, the use of quinoa as an ingredient might be a good strategy to mitigate diseases associated with cellular oxidative stress. Bread is one of the main components of the human diet and is therefore a good vehicle for supplementation with natural ingredients with potential health benefits. The aim of this work was to study the antioxidant potential of breads made by replacing 25% of conventional wheat flour by quinoa flour. Three varieties of quinoa (white, red and black) were used and it was taken in consideration the contribution of extractable polyphenols and hydrolysable polyphenols associated with the fibre (non-extractable) in order to estimate the dietary content. As result, total polyphenol content was equivalent in all quinoa breads (white, red and black) and indistinguishable from the control, nevertheless, the inclusion of red and black quinoa produced breads with increasing antioxidant activity. In conclusion, replacement of 25% of conventional wheat flour by red or black quinoa had a positive effect on the antioxidant properties and therefore could be a promising practice to improve the antioxidant potential of the final product. Keywords: Quinoa;bread; polyphenols; antioxidant capacity Acknowledgments. This work was financially supported by grant QuiSalhis-Food (AGL2016-75687C2-1-R) from the Ministry of Economy, Industry and Competitiveness (MEIC).
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METHOD IMPLEMENTATION TO DETECT HUMAN NOROVIRUS AND HEPATITIS A VIRUS IN SEWAGE AND RECLAIMED WATER Joaquín Piqueras1,2, Guadalupe Sastre2, Walter Randazzo1,3, Gloria Sánchez3, Raquel Sancho2, Carina Gonzalez2 1
University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot. Valencia, Spain; 2 GAMASER, Isaac Peral, 4. 46980 Paterna. Valencia, Spain; 3 Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7. 46980 Paterna. Valencia, Spain jpiqueras@globalomnium.com In many countries, water resources are currently being decreased due to the climate change,
which has been translated into a rising use of reclaimed water from urban sewage, mainly used as irrigation water to sustain agriculture. If sewage treatment is not efficient enough, reclaimed water may contain some human pathogenic microorganisms, therefore Spanish regulation requires microbiological assays to detect some of these pathogens (RD 1620/2007) in wastewater treatment plants (WWTP). Although incidence of human enteric viruses, like human noroviruses (NoV) or hepatitis A virus (HAV), is increasingly being recognized, standardized methods for water detection are not available. In the present study, water samples from different WWTP in Valencia were analyzed by real-time RT-PCR (RT-qPCR) using two different water concentration methods in order to determine the abundance of NoV GI, NoV GII and HAV and to implement a routine virus detection method for sewage and reclaimed water samples at GAMASER laboratory. Then the aluminum modified concentration method was validated in 11 water samples using mengovirus as a process control. Results show good virus recovery (>1%) for all water samples analyzed (11/11). Aluminum modified concentration method provided positive results for NoV GI detection in sewage (5/5) and reclaimed water (2/4), also positive results for NoV GII detection in sewage (5/5) and reclaimed water (2/4), while no detection was reported for HAV (0/11). In conclusion, these results indicate that human enteric virus circulate in sewage and reclaimed water from several Valencia WWTPs and has the potential to contaminate water used for agricultural irrigation, thus highlighting the relevance for the implementation of a virus detection method at GAMASER laboratory. Key words: sewage, reclaimed water, norovirus, hepatitis A, wastewater treatment plant.
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INFLUENCE OF THE ACOUSTIC ENVELOPE DETECTOR SETTINGS ON THE EVALUATION OF FOOD CRISPNESS L.S. Dias-Faceto1, A. Salvador2, A.C. Conti-Silva1 1
Rua Cristóvão Colombo 2265, CEP 15.054-000, Jardim Nazareth, São José do Rio Preto, SP
(Instituto de Biociências, Letras e Ciências Exatas,Universidade Estadual Paulista “Júlio de Mesquita Filho”) Brazil; 2Avda. Agustín Escardino 7, 46980-Paterna, Valencia (Instituto de Agroquímica y Tecnología de Alimentos-Consejo Superior de Investigaciones Científicas,) Spain diasliara@gmail.com The aim of this study was to evaluate the influence of the acoustic envelope detector settings on the measurement of the acoustic properties of crispy food. Nine food products (cornflake, cream cracker biscuit, mariñera biscuit, tapas biscuit, corn biscuit, crispy corn, potato chips, extruded snack ball, toast) with different crispness intensities were obtained from local market. The breakdown of the products wascarried out with aTA.XT plus Texturometer (25 kg load cell) anda Volodkevich Bite Jaws probe. Test settingswere the following: pre, test and post-test speeds: 2, 1 and 10 mm/s, respectively;auto trigger force: 5 g; and probe travel distance: 7 mm. Acoustic signals were analyzed by an Acoustic Envelope Detector – AED, software Exponent 32. Two gain levels, 1 (6 dB) and 4 (24 dB), were set tocompare its influence on the measuring data. A Brüel&Kjӕr free-field 8-mm diameter microphone was positioned at 4 cm distance and an angle of 0° from the sample. A 1 kHz high pass filter was used. The data acquisition rate was 500 pps (points per second). Fifteen replications were performed for each product, in each set gain. Parameters extracted from sound curves were number of acoustic peaks - NAP (thresholds of the sound pressure level higher than 0.5 and higher than 2.5 to compare both influenceson the results) and sound pressure level - SPL (average of the ten higher peaks). The results were analyzed using one-way ANOVA followed by Tukey test (p ≤ 0.05). Increases on gain had statistically enhanced NAP of some samples, while increases on threshold statistically reduced NAP in all products. The SPL decreasedwith gain increase, whereas threshold did not affectit. In conclusion, acoustic envelope detector settings must be carefully stablished for ensuring the correct interpretation of the food crispness.
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LOW COST EXTRACTION OF FLAVONOIDS IN VEGETABLES Lidia Corell Martí. a
Analytical Chemistry Department, Universitat de Valencia, Dr. Moliner 50th, 46100 Burjassot, València licomar@alumni.uv.es A lowcostextractionprocedure, basedonthe use of a hardcapespresso machine, has
beendevelopedfortheextraction of flavonoids, such as myricetin, quercetin, luteolin and kaempferol, from vegetables byusing 50 mL of ethanol in water (80 % v/v) in lessthan 30 seconds.The direct determination of these compounds was carried out by liquid chromatography with diode array detector being the detection limits from 3 to 8 µg g-1. Extraction efficiency was evaluated by comparison
with
a
reference
procedure
based
on
ultrasound-assisted
extraction
and
quantitativerecoverieswereassessedfromleek and habanero, thai, and red chillissamplesspiked at differentflavonoidconcentrationswithvaluesrangingfrom 100 to 110 %, from 80 to 108 %, from 74 to 88 %, and from 70 to 115 %formyricetin, quercetin, luteolin and kaempferolrespectively.Finally, the methodology has been applied for the analysis of onions affected by different types of fungi. The presence of these organisms provided the hydrolysis of the glycosylated quercetin forms, allowing its direct determination. In summary, hard cap espresso machines offers an effective and quantitative tool for the extraction of bioactive compounds from food samples with an extraction time lower than 30 seconds, using global available and low cost equipment.
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MINERAL CONTENT IN INFANT MILK POWDER BY ED-XRF DIRECT METHOD L. Herreros-Chavez1, M.L. Cervera1, A. Morales-Rubio1 1
50 Dr. Moliner St., 46100 Burjassot, Valencia (Department of Analytical Chemistry, University of Valencia), Spain. lihecha@alumni.uv.es The aim of this work is the development a green methodology for the direct determination of
the mineral content in samples of infant milk powder from 0-3 years. For this purpose, an energy dispersive X-ray fluorescence (ED-XRF) has been used as a direct method for the quantification of five essential elements (Ca, K, Fe, Cu and Zn). For sample analysis, a series of pellets of 13 mm in diameter and 2-3 mm in thickness from 0.8 g were made. Due to the high dependence of the XRF signal with the sample matrix, external calibrationsusing cocoa powder diluted with glucose were performed and the infant milk samples signals were interpolated in them for each analyte. The infant milk samples were diluted with lactose in order to be inside the lineal calibration range. The concentrations obtained by XRF were compared with ones indicated in the package of the corresponding milksand the concentration found through ICP-OES. A standard reference material (NIST 1549 non-fat milk powder) was analyzed in order to validate the results obtained by XRF. Taking into account the contents established in the package for Ca, K, Fe, Cu and Zn, the direct determination by XRF provides adequate and accurate results, with correlations in front of the labeled concentrations of R2 values from 0.83 to 0.98.
The authors gratefully acknowledge the financial support of the GeneralitatValenciana Project PROMETEO II 2014/077 and Ministerio de Economia y Competitividad-Feder the Project CTQ 2014-52841-P and Project CTQ 2016-78053R.
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FEASIBILITY OF FOURIER TRANSFORM INFRARED SPECTROSCOPY TO DISCRIMINATE SWEET AND BITTER ALMONDS AND TO QUANTIFY ITS AMYGDALIN CONTENT V. Cortés, M.J. Lerma-García,P. Talens, J.M. Barat Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València. Camino de Vera s/n, 46022, Valencia (Spain) malerga1@tal.upv.es Almonds are a nut of huge commercial value in food industry. Two different classes, sweet and bitter, are found according to the level of cyanogenic glucosides (like amygdalin) found in almond kernel, which are responsible of its bitterness. Due to amygdalin toxicity, the presence of bitter almonds in lots of sweet almonds, and as a consequence, in the final food product, can become a public health problem that could compromisealmond marketing.Therefore, in this study a rapid a non-destructive analytical methodology based on Fourier transform infrared spectroscopy (FTIR) was developed to discriminate almonds according to their bitterness. Moreover, the amygdalin content of almonds, which was established by high performance liquid chromatography (HPLC), was also predicted using FTIR data. Different classification models (linear discriminant analysis (LDA), quadratic discriminant analysis (QDA) and partial least square (PLS)-DA) were constructed and compared to evaluate its ability to discriminate sweet and bitter almonds. The best results were obtained using PLS-DA, in which a 98.6% of validation set almonds were correctly classified. Next, a PLS model was constructed for amygdalin content prediction, which provided R2p of 0.951 and RMSEP of 0.398%. Thus, it could be concluded that the application of FTIR is a rapid and nondestructive alternative to the traditional HPLC assay for the classification of almonds according to their bitterness and for the prediction of amygdalin content, which could be used as an automatic inline classification system by food industry. Keywords: almonds, bitterness, amygdalin content, HPLC, FTIR, discrimination Acknowledgements Victoria Cortés López thanks the Spanish Ministry of Education, Culture and Sports for the FPU (FPU13/04202) scholarship.The authors wish to thank the cooperative Agricoop for kindly donating the almonds.
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DETERMINATION OF METHYLXANTHINES AND FLAVANOLS IN COCOA POWDERS WITH DIFFERENT ALKALIZATION DEGREES BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY M.A. Quelal-Vásconez, M.J Lerma-García, É. Pérez-Esteve,J.M. Barat, P. Talens Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València. Camino de Vera, s/n 46022, Valencia, Spain maque@etsiamn.upv.es Cocoa powder, because its properties of flavor and aroma, is a product with high demand in the international market. Apart from sensory properties, cocoa powder is rich in bioactive molecules with demonstrated functional properties. Some of them are methylxantines and flavanols. Methylxanthines (i.e. theobromine and caffeine) are pharmacologically active alkaloids responsible of cocoa bitter taste and desirable physiological effects. On the other hand, flavanols (catechin and epicatechin) are the main type of polyphenols found in cocoa, mainly known due to their demonstrated antioxidant and anti-inflammatory properties. During cocoa processing from cocoa beans to cocoa powders, these compounds can be affected. However, there is little literature describing the effect of cocoa processing (especially alkalization) on these contents. Thus, the aim of this work was to evaluate changes in methylxanthine and flavanol content in a collection of 86 cocoa powders with different alkalization degrees by using high performance liquid chromatography (HPLC). For this purpose, both analyte and chromatographic conditions were optimized, and the selected chromatographic method was validated. Theobromine and caffeine content was comprised in the range of 1.53-2.41 and 0.15-0.41 g/100g, respectively. For both analytes, significant differences were observed among cocoas with different alkalization degree (p<0.05). Regarding to epicatechin, its content statistically decreased as the alkalization process was more intense, being its average values of ca. 160 mg/100g in natural cocoas and under the limit of detection for black powders.Regarding catechin, the average value for natural cocoa powders was ca. 80 mg/100g. From medium alkalized powders, content decreased statistically, reaching undetected quantities in black powders. Thus, it could be concluded that the alkalization produce differences in metylxanthine and flavanol content, being more pronounced in catechinandepicatechin content. Moreover, this data fill a gap of information in the cocoa sector allowing the characterization of typical concentrations, not only of tendencies. Keywords: cocoa powder, alkalization degree, methylxanthines, flavanols, HPLC.
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FEASIBILITY OF NEAR INFRARED SPECTROSCOPY FOR THE DETECTION OF COCOA SHELL IN COCOA POWDERS M.A.Quelal-Vásconez, M.J Lerma-García, É. Pérez-Esteve,J.M. Barat, P. Talens Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València. Camino de Vera, s/n 46022, Valencia, Spain maque@etsiamn.upv.es Cocoa powder is a raw material with a great economic value in the market. The process of obtaining cocoa powder from cocoa beans starts with the pre-roasting, cracking, removal and separation of the cocoa shell from cocoa nibs. Cocoa nibs are then milled to obtain the cocoa liquor, which after a pressing processing is separated into two fractions: cocoa butter and cocoa powder. Cocoa shell residue in cocoa powder affects sensory and technological properties of cocoa powders. Thus, it is generally accepted that cocoa shell must be lower than 2%. However, despite these recommendations, analysis of cocoa shell is not performed due to its difficulty by using traditional methods. In this context, the goal of this work is to determine the presence of cocoa shell in cocoa powders in quantities superior to 2% by using a fast and non-destructive procedure. To achieve this goal, near infrared (NIR) spectroscopy was used in combination with multivariate analysis. Mixtures of cocoa powder with 8 different percentages of cocoa shell were prepared and their spectra were measured in a NIR system.The spectra obtained was analyzed with partial least squares (PLS) and PLS discriminant analysis (DA). The prediction model achieved coefficients of determination for calibration and for cross-validation of 0.995 and 0.993, and a root mean square error of prediction of 2.132. Moreover,thePLS-DAclassification model was able to classify the 100% of the samples in categories of very low (0-1%), low (2.5-5%), medium (7.5-10%) and high content (20-40%) of cocoa shell. Therefore, these results confirm the feasibility of NIR technology to control both, efficiency of shelling process and cocoa shell specifications. Keywords: cocoa powder, cocoa shell, NIR, PLS, PLS-DA.
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EFFECT OF CHITOSAN ADDITION TORICE AND WHEAT FLOURS-BASED BATTERSON THERMAL AND RHEOLOGICALPROPERTIES M. Sansano1, A. Heredia1, V. Glicerina2, F. Balestra2, S. Romani2, A. Andrés1 1Institute of Food Engineering for Development, UniversitatPolitècnica de València, Valencia, Spain 2 Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci, 336, Cesena FC, Italy masantom@upvnet.upv.es Total wheat flour substitution by rice flour is astrategy to produce gluten-free batters, suitable for celiac population. However, rice flour has a bad capability to retain water and therefore it does not develop an appropriate elastic network (form thin slurries). This is why rice flour needs hydrocolloids to offset gluten function. In this case, chitosan was chosen, due to its numerous properties and applicationsas a consequence of its unique polycationic nature.Inthis context, the aim of this work was to analyze the influence of chitosan (0, 0.25, 0.5 and 1% (w/w)) addition on the thermal and rheological properties of wheat:riceflours batters (100:0; 70:30, 30:70 and 0:100 (w/w)). Concretely, the flow behavior at 25ºC was studied, as well as the viscoelastic behavior as function of temperature (from 25 to 100ºC) using a dynamic oscillatory test. Gelatinization temperature and enthalpy were also measured by Differential Scanning Calorimetry (DSC) and compared with viscoelastic behavior results. Results showed that increasingreplacement of wheat flour by rice one decreased the consistency (K) and the yieldstress (0) and increased the flow behavior index (n) because of the absence or lowergluten content. However, adding only 0.25% chitosan enhanced viscosity and the interaction among ingredients, especially in batters with highcontent of rice flour (30:70 and 0:100). Chitosan incorporation to the batter 70:30 (wheat flour:rice flour) did not significantly modify gelatinization temperature but decreased the gelatinization enthalpy and G’ and G” modules. Keywords: Batter coating; Chitosan; Gluten-free; Physical properties
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MONITORING OF CHEMICAL CHANGES AND OXIDATIVE STABILITY OF OLIVE OILS FLAVORED WITH CINNAMON LEAF ESSENTIAL OIL DURING AN ACCELERATED STORAGE TREATMENT Marta Puchol-Miquel,María Jesús Lerma-García, Ana Fuentes, José Manuel Barat Departamento de Tecnología de Alimentos, UniversitatPolitècnica de València,Camino de Vera s/n, 46022, Spain marpucmi@alumni.upv.es Olive oil is highly appreciated by consumers due to its nutritional value, health benefits and organoleptic characteristics. However, during storage, olive oil nutritional properties could be lost due to several oxidative processes that can make oil unsuitable for consuming.To solve this problem, natural flavourings, such as essential oils, could be added since they are a good source of antioxidant and/or pro-oxidant compounds that could influence oil stability. Therefore, in this work, the preserving effect of cinnamon leaf essential oil on the chemical composition and oxidative stability of olive oil during an accelerated storage treatmenthas been studied. For this purpose, cinnamon leaf essential oil was added to olive oil at two different levels, and samples were stored at 60 ºCduring 8 weeks.The resistance to oxidation of the flavored olive oils was compared to control samples (nonflavored olive oil) by monitoring acidity, peroxide value (PV), UV absorbance, fatty acid, chlorophyll and carotenoid contents, radical scavenging activity, total phenol content (TPC) and panisidine. In general, olive oils containing cinnamon leaf essential oil were characterized by lower free acidity, PV, K232 and K270, and higher chlorophyll and carotenoid contents than control samples during storage. Moreover, a significant variation of the radical scavenging activity, TPC and panisidine was also observed. Thus, it is possible to conclude that the aromatization of olive oils with cinnamon leaf essential oil preserves oil quality and retards the lipid oxidation process, prolonging olive oil shelf life. Keywords: Olive oil aromatization, cinnamon leaf essential oil, oxidative stability, chemical changes
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ASSOCIATION BETWEEN FOOD CONSUMPTION AND THE PERCEPTION OF HAPPINESS IN MEN AND WOMEN WITH METABOLIC SYNDROME R Fernández-Carrión1,2, E De la Camara1, I Gonzalez-Monje1, C Ortega-Azorín1,2, EM Asensio1, R Barragán1,2, P Carrasco1, JV Sorlí1,2, R Osma1, E Ferriz1, N San Onofre1, P Folson1, S SánchezNavarro3, M Martínez-Pérez4, V Pascual5, D Corella1,2 1
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine. University of Medicine and Odontology. Valencia. Spain 2CIBER-OBN (Center of
Biomedical Research Network Obesity and Nutrition). Carlos III Health Institute. Madrid. Spain 3
Chirivella-LaLlum Health Center. Valencia. Spain 4Picassent Health Center. Valencia. Spain 5
Castellón Pallarés Health Center . Valencia. Spain fercare@alumni.uv.es; rebeca.fernandez@uv.es
Introduction: Several studies have shown that situations of anxiety or sadness can be related to the consumption of certain foods such as chocolate, sweets, sugar-sweetened beverages,etc. On the other hand, there are also studies that have proposed that consumption of healthier foods is related to a better health and quality of life that in turn can lead to a higher perception of happiness. However, there are few studies that have directly analyzed the relationship between food consumption and happiness. Our aim is to study the associations between perceived happiness and the consumption of several foods in subjects with metabolic syndrome (MS). Methods: We studied 238 individuals with MS (110 men and 128 women) aged 64±5 and 66±4 years, respectively. We have measured the perceived happiness through the Oxford Happiness Questionnaire (OHQ),which consists of 29-items that are grouped together in a global likert-scale. Food intake has been estimated with a validated food frequency questionnaire. The association between food consumption and happiness has been carried out by generalized multivariate linear models. Results: There were no differences (P=0.505) of happiness means by sex (4.6±0.1 in men and 4.5±0.1 in women in a range of 1-6, in a model adjusted for age and body mass index (BMI)). When studying the association of the main food groups (fruits, vegetables, meats, dairy products, oils, legumes, fish and nuts) with happiness in a multivariate model also adjusted for energy intake, only statistically significant associations were observed total vegetable intake in men (higher consumption was associated with greater happiness, P=0.014) .When studying specific foods such as chocolate, cured ham, virgin olive oil, yoghurts, soft drinks, juices, coffees and snacks, we only observed a statistically significant association between greater consumption of snacks and lower happiness in men (P=0.047),but not in women (P=0.734), whereas the highest consumption of cured ham tended to be associated with greater happiness in women (P=0.080), but not in men (P=0.854). In conclusion, the relationship between foodconsumption and perceived happiness is complex, and with some differences between men and women. Acknowledgment: This work has been partially financed by the following projects: "PI16 / 00366" (ISCIII and FEDER), PROMETEO / 2017/017 (Generalitat Valenciana), SAF2016-80532-R (MINECO), FEA Scholarship 2017 for research in Primary Care, Educational innovation project UVSFPIE_RMD17 (Universitat de València) and CIBEROBN. 62
DIFFERENCES IN THE FRUIT CONSUMPTION PROFILE BETWEEN MEN AND WOMEN FROM A HIGH CARDIOVASCULAR RISK POPULATION R Fernández-Carrión1,2, N San Onofre1, E Ferriz1, C Ortega-Azorín1,2, EM Asensio1, R Barragán1,2, P Carrasco1, JV Sorlí1,2, R Osma1, I Gonzalez-Monje1, E De la Camara1, S Sánchez-Navarro3, M Martínez-Pérez4, C Riera4, D Corella1,2 1
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine. University of Medicine and Odontology. Valencia. Spain 2CIBER-OBN (Center of
Biomedical Research Network Obesity and Nutrition). Carlos III Health Institute. Madrid. Spain 3
Chirivella-LaLlum Health Center. Valencia. Spain 4Picassent Health Center. Valencia. Spain 5
Castellón Pallarés Health Center . Valencia. Spain fercare@alumni.uv.es; rebeca.fernandez@uv.es
Introduction: Frequent consumption of fruits, at least 2-3 times a day has been considered an important point in the Mediterranean diet pattern, as well as in the definition of healthy diet in general in other countries. Although multiple studies have provided data in the global consumption of fruits in different populations, few have examined the possible differential profile of consumption of fruit by sex. Therefore, our aim is to know if the profile of consumption of fruit it differs between men and women in a Mediterranean population of high cardiovascular risk. Methods: We studied 465 high cardiovascular-risk individuals(198 men and 267 women); aged (63.9±5.3 and 66.2±4.2 years, respectively) from a Mediterranean population. All subjects had metabolic syndrome. Food was estimated with a validated food frequency questionnaire. Total energy intake was derived and intake of specific fruits was analyzed in grams per day. Multivariate general regression models were fitted for associations. Results: There were no differences in body mass index(BMI) between men and women (P=0.850).The sample mean for BMI was 32.5±3.5 kg/m2. Despite total energy intake was higher in men (2571±646d/s) than in women (2289±559d/s), total fruit intake in grams was similar (369.9±13.1d/s in men, 405.2±11.2d/s in women). After adjustment for age and total energy intake, we observed that women had a statistically higher total fruit intake than men (P=0.041).When we analyzed specific foods,we observed that in both sexes the fruits most frequently consumed were: there were no statically significant differences in the adjusted consumption of oranges (P=0.342), bananas (P=0.370), apples (P=0.948), peaches (P=0.395) and melon (P=0.385). While there were statistically significant differences in the adjusted consumption of strawberries (P=0.004), cherries (P=0.017), watermelon (P=0.016) and kiwis (P=0.001) that it were higher in women, while the consumption of grapes (P=0.033) was higher in men. Conclusion: There are statically significant differences in the profile of consumption of fruit among men and women with strawberries, cherries, watermelon and kiwi most frequently consumed in women, while grapes were in men. Acknowledgment: This work has been partially financed by the following projects: "PI16 / 00366" (ISCIII and FEDER), PROMETEO / 2017/017 (Generalitat Valenciana), SAF2016-80532-R (MINECO), Educational innovation project UV-SFPIE_RMD17 (Universitat de València) and CIBEROBN.
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MODELLING FIBRE ENRICHMENT EFFECT ON PHYSICOCHEMICAL PROPERTIES OF COOKIES BY MEANS OF IMAGE ANALYSIS OF LASER-DIFFRACTION PATTERNS 1
1
Samuel Verdú, 1Cecibel Álava, 2Francísco Vásquez, 1José M. Barat, 1Raúl Grau.
Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València, Spain 2
Centro de Investigación en Alimentación y Desarrollo (CIAD) Hermosillo. México saveram@upvnet.upv.es
This work was focused to study the interaction between laser and cookies matrix by means of image analysis with the aim of obtaining information from which physicochemical and sensory changes, produced because fibre enrichment, could be modelled. Three substitution levels with fibre were applied: 5%, 10% and 20% w/w, all on dry basis (d.b). These substitution levels were selected following the Regulation (EC) No 1924/2006 of the European Parliament and of the council of 20 December 2006 on nutrition and health claims made on foods. It indicates the parameters for “source of fibre foods”, which requires 3g of fibre/100g of product and “high fibre content foods” which requires 6g of fibre/100g of product. Impact on physicochemical and sensory properties of cookies was studied based on texture, thickness, area, mass increment, density, flux of solvents (water and milk), color, taste, mouth texture, etc. The interaction laser-cookie produced alterations of laser trajectory which formed diffraction patterns onto product surface, which was registered to be analysed. Shape and morphological descriptors from diffraction patterns were developed and analysed using imaging techniques. These descriptors presented observable alterations following fibre enrichment. The main effects were: less amount of total transmitted light at the same time of higher capacity of laser signal scattering. Thus, statistical analytics reported strong correlation between captured variance from image descriptors and some cookies properties, generating regression models from which was possible to predict them. Thus, the impact of fibre enrichment on cookies was modelled using this imaging technique which could be the base to develop new nondestructive systems for on-line inspection during cookie processing which report physicochemical and sensory information in a rapid and non-destructive way.
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NON-DESTRUCTIVE CHARACTERIZATION OF RHEOLOGICAL PROPERTIES OF VEGETABLE-BASED CREAMS USING IMAGE ANALYSIS OF LASER-DIFFRACTION PATTERNS 1
1
2
Samuel Verdú, 2Alberto J. Perez, 1Sara Izquierdo, 1José M. Barat, 1Raúl Grau.
Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València, Spain.
Departamento de Informática de Sistemas y Computadores. UniversitatPolitècnica de València, Spain saveram@upvnet.upv.es In this work, the exploration of the relationship between the rehological properties and the
interaction of a fluid food-matrix with a laser light was carried out. The used food matrixes were four vegetable-based creams, which was modified with the aim of obtaining a high number of different textures. Modifications were done adding two different stabilizer polymers (xantan gum and pectine, in two different concentrations (0,2 and 0,5%) and emulsifying by three different methods (cook robot, industrial mixer and ultraturrax). Fifty two different cream combinations were obtained and analyzed in rheological terms using flow curves. At the same time, all samples were analyzed with image system while laser was transmitted throughout food-matrix. The formed diffraction patterns were recorded in images and processed for extracting the image descriptors data. Rheological results showed significant differences between cream types, polymers and several emulsifying procedures, however the most amount of observed variability was produced by the first one. The exploration of image data revealed that same effect, where the higher weight of variability collected in diffraction patterns was generated because cream type. Therefore, study of the relationship between image and rheological data was necessary to test the dependency of diffraction patterns to rheological differences. Regression studies were performed using Support Vector Machines. High both calibration and cross validation coefficients were obtained between the multivariate data-matrix from image analysis and viscosity, K and n parameters from power law . Results showed how the variability of diffraction patterns was directly related with rheologic features of creams , which could conclude as the base of a non-destrcutive tecnology to know texture properties of fluids foods without contact .
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SWEET AND BITTER ALMONDS DISCRIMINATION BY USING NEAR INFRARED SPECTROSCOPY V. Cortés, M.J. Lerma-García, J.M. Barat, P. Talens Departamento de Tecnología de Alimentos. UniversitatPolitècnica de València. Camino de Vera s/n, 46022, Valencia (Spain) viccorl3@doctor.upv.es Almonds are an edible kernel in its natural state and a fruit of great commercial value for food industry. Bitter and sweet almonds can be distinguished according to the cyanogenic glucosides content (such as amygdalin) in their kernels, which cause their bitter taste during their consuming. Aspects that can put a brake on the development of the almond sector are the lack of homogeneity of the batches, so it is necessary to develop analytical methodologies capable of discriminating between sweet and bitter almonds. Therefore, in this study, intact almond kernels (180 sweet and 180 bitter almonds) were evaluated by near-infrared (NIR) spectroscopy for the prediction of amygdalin content, previously established by high performance liquid chromatography (HPLC),and for the discrimination between sweet and bitter almonds. After optimization of amygdalin extraction and chromatographic conditions, the amygdalin contents found by HPLC ranged from 0.70 to 350 and between 14700 and 50400 mg·kg-1 for sweet and bitter almonds, respectively. Successful prediction of amygdalin content was obtained by applying partial least squares (PLS) to the spectral data with R2p of 0.939 and RMSEP of 0.373%. Moreover, almonds were correctly classified into sweet and bitter by linear discriminant analysis (LDA) and quadratic discriminant analysis (QDA), with sensitivity and specificity values higher than 0.94 for evaluation set samples. Based on these results, it can be concluded that NIR spectroscopy is a good non-destructive alternative, which could be used as an automatic in-line classification system by food industry. Keywords: HPLC, NIR spectroscopy, prediction of amygdalin content, classification, bitter and sweet almonds, quality control. Acknowledgements: Victoria Cortés López thanks the Spanish Ministry of Education, Culture and Sports for the FPU (FPU13/04202) scholarship.The authors wish to thank the cooperative Agricoop for kindly donating the almonds.
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COLONIC FERMENTATION OF STEROLS: OPTIMIZATION OFA GC-MS METHOD V. Blanco1,G. García-Llatas, M. J. Lagarda, A. Alegría 1
PhD student, Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, España *Virginia.blanco@uv.es Non-digestible dietary compounds are susceptible to be metabolized by intestinal microbiota,
especially in the colonic section [1]. Dynamic models of colonic fermentation allow to determine the interactions that take place between microbiota and dietary compounds[2]. The aim of this work was to optimize a method for the determination of sterols and their metabolites determination in fermentation liquids (FL)obtained by a dynamic multireactor gastrointestinal model applied to an enriched-plant sterol beverage with galactooligosaccharides addition. Sterols and their metabolites were determined by gas chromatography-mass spectrometry in FL of the reactor corresponding to the transverse colon after 120 hours of fermentation [3].Different sample treatments were assayed: (i) sonication (30 min) and centrifugation (18ºC/4000rpm/10 min), (ii) filtration (0.45 µm) or (iii) sampling in continuous agitation. Treatments (i) and (ii) resulted in a loss of analytes with respect to (iii), which provided better homogenization so it was selected. Therefore, 150 µL of FL were added with 20 µg of 5α-cholestane, saponified (1mL KOH 0.71M, 65˚C/1h) and two unsaponifiable extraction methods were assayed: A (three washes with hexane, centrifugation 18˚C/3600rpm/10min) and B (washes with different volumes of water and diethyl ether, in decantation funnels). Similar results were obtained in both cases, so method A was selected sinceit is less time-consuming and requires less volume of solvents. With this method, good recoveries (90–133%)and absence of matrix interference for cholesterol, campesterol, β-sitosterol and sitostanol was observed, identifying also 7metabolites.Therefore, our findings demonstrate the suitability of the methodology for sterol and metabolites determination in this kind of samples. Keywords: colonic fermentation, fermentation liquids, methodology optimization, sterols [1]Wong et al. (2014),J Funct Foods, 6, 60-72; [2]Moon et al. (2016), Food Sci. Biotechnol. 25(S), 17; [3]Cuevas-Tena et al. (2017),Lipids, 10, 871-884.
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ASSESSMENT OF MULTIPLE MYCOTOXINS IN PANETTONE AVAILABLE IN ITALIAN MARKET Y. Rodríguez-Carrasco1*,A. Gaspari2, G. Graziani2, A. Ritieni2 1
Department of Food Science and Toxicology, University of Valencia, Spain;2Department of Pharmacy, University of Napoli Federico II, Italy *Yelko.Rodriguez@uv.es Panettone is an Italian type of sweet bread loaf commonly eaten during the Christmas and
New Year’s celebrationsin Western, Southern and Southeastern Europe. Panettone ingredients are usually flour, eggs, butter, yeast, dried raisins, candied oranges, citron and lemon zest. Some of these ingredients, like flour and dried raisins, are susceptible to be colonized be mycotoxin-producing fungi. Mycotoxins are secondary toxic metabolites mainly produced by Aspergillus, Penicilliumand Fusarium molds.The purpose of this work was to evaluate the occurrence of 22 mycotoxins in Italian panettone samples from main export brands throughout a QuEChERS-based extraction and ultra-high performance liquid chromatography coupled to quadrupole Orbitrap mass spectrometry (UHPLC-QOrbitrap-MS/MS). Results showed mycotoxin contamination in all analyzed samples (n=7). Up to 8 different mycotoxins were quantified at a concentration ranging from 0.04 to 16.4 ng/g, being enniatins the most commonly detected mycotoxins. Additionally, co-occurrence of up to five mycotoxins was found in all samples. Despite that, the levels found were about a hundred times lower than the maximum limits established by current EU legislation (EC 1881/2006), and therefore the consumption of panettoneis not expected to pose a public health concern. Nonetheless, multiexposure may lead to additive, synergistic or antagonistic toxic effects. The data on combined toxic effects of mycotoxins are still limited, thus the health risk from this multi-exposure is not wellknown. Acknowledgements: The research leading to these results thanks the University of Valencia for his postdoc fellowship “Atracció de Talent” de VLC-CAMPUS.
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PREVALENCE OF AFLATOXIN M1 IN MILK AND DAIRY PRODUCTS: A REVIEW Y. Rodríguez-Carrasco1,H. Berrada1, J. Mañes1, A. Ariño2 1
Department of Food Science and Toxicology, University of Valencia, Spain;2Department of Animal Production and Food Science, University of Zaragoza, Spain Yelko.Rodriguez@uv.es Aflatoxins (AFs) are the secondary toxic fungal metabolites mainly produced by Aspergillus
flavus and Aspergillus parasiticus. When animals are fed with AFB1-contaminated feed, the toxin is biotransformed to its major metabolite (AFM1) and transferred to animal products, such as milk, thus becoming a risk to human health. Several studies reported an extent of AFB1 conversion into AFM1 of up to 6.2%, influenced by factors like breed, diet, health, digestion rate and lactation stage of animal. AFs were classified as human carcinogens by the IARC, and thus constant monitoring of their levels is carried out by regulatory bodies and authorities. Many countries have regulations to control AFB1 levels in feed and foodstuff and to establish maximum permissible levels of AFM1 in milk. The legal limit set for AFM1 in milk ranges from 0.05 to 0.5 µg/kg as adopted by European Union and MERCOSUR, respectively. The occurrence of AFM1 has been reported in various locations worldwide. Collected data from recent studies evidenced a significant high incidence of AFM1 in milk (79.7% positive samples; n=3779) and dairy products (64.5% positive samples; n=1832) but at levels generally below maximum limits, especially those from European samples. The decrease of AFM1 incidence in dairy products is probably associated to low pH, formation of organic acids and presence of lactic acid bacteria as discussed in literature. On the other hand, the review of various reports indicated that the estimated daily intake of AFM1 is under safe limit (1 ng/kg bw) except in some countries, especially for children under 6 years. Therefore, because manufacturing processes do not much affect the concentration of AFM1 mainly due to thermal stability, the most effective method to control its concentration in milk and derivatives is by reducing AFB1 contamination of feed through the awareness of Good Agricultural and Storage Practices. Acknowledgements: The research leading to these results has received funding from “la Caixa” Foundation and Triptolemos Foundation and thanks the University of Valencia for his postdoc fellowship “Atracció de Talent” de VLC-CAMPUS. This work was supported by the Spanish Ministry of Economy and Competitiveness (AGL2016-77610-R, AGL2014-57069-R).
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EFFECT OF PROCESSING ON THE CONTENT AND PROFILE OF COCOA PROCYANIDINS É. Pérez-Esteve, M. J. Lerma-García, J. M.Barat Departamento de Tecnología de Alimentos, UniversitatPolitècnica de València, Spain edpees@.upv.es Cocoa powder is the product obtained from the grinding of cocoa cake after the pressing and elimination of fat. This product is considered an essential raw material in the manufacture of biscuits, cakes and bakery products, ice cream and chocolate drinks because of its ability to give flavor and color. During the process of transformation of the cocoa bean into cocoa powder, a series of primary processes (fermentation, roasting ...) and secondary processes (grinding, defatting, alkalization ...) are carried out, which the aim of developing aromas and color, as well as to improve the preservation and solubility of the product. As a consequence of these chemical reactions, certain components of the sample, among which polyphenols stand out, can participate in oxidation and polymerization reactions. In this way, the processing not only affects the sensory profile, but also the functional profile of the cocoa powder. In this context, the objective of this work is to characterize the content and profile of procyanidins in cocoa samples subjected to different alkalization levels. To achieve this goal, a collection of samples including cocoa beans, nibs and cocoa powder with different degrees of alkalization (natural, mild alkaline, medium alkaline and strong alkaline) have been collected and analyzed by HPLC. The obtained results show that most of the procyanidins are lost during cocoa processing. Fermentation leads to a loss of 30% of the total polyphenols, which increases to 80-90% after the operations of roasting and strong alkalization. Keywords: Cocoa, procyanidins, HPLC analysis This work has been funded by the Ministry of Economy, Industry and Competitiveness through the project RTC-2016-5241-2.
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ASSESSMENT OF DEEP FRYING OIL QUALITYBY SMARTPHONE TEST C. Galve-Fernandez1,M.J. Luque-Cobija2, M. de la Guardia1, A. Morales-Rubio1, M.L. Cervera1 1
Analytical Chemistry, University of Valencia, Spain; 2 Optics Dept, University of Valencia, Spain galfer@alumni.uv.es Fats, and specifically vegetable oils, are a staple food for humans, used in large quantities,
either for frying or as a seasoning. When repeatedly used for food deep frying, oil colour changes, but visual judgements of oil quality may lead to error. The total polar material content (TPM) is a more reliable indicator of oil quality and prevents changing the oil too soon, avoiding prematurely tossing away an expensive commodity. Our aim was analysing the relationship between the content of total polar compounds (TPM) and sample colour, evaluated with a colorimetrically characterized smartphone. The polar content was measured as a function of the number of heating cycles in two sunflower oil samples, one of which was simply heated to boiling, while in the other, 150 g of potatoes were fried. After each cycle, a small portion of the sample was placed in a white container and photographed with the smartphone. Sample colour in the CIELab space was calculated using the smartphone’s colorimetric profile. Polynomial regression was used to predict the TPM from the L*, a*, b* and C* colour descriptors in CIELab space. The goodness of the model predictions was analysed both with Bland-Altman diagrams and ROC (receiver operating characteristic) curves (Fig. 1). The results showed that our predictions approximated real TPM values with an acceptable margin of error for both samples.
Acknowledgment:
th
Figure 1. ROC curvesfor a 4 degree polynomic model in different smartphones (S, ID and IC). Sensitivity is the percentage of samples successfully labelled as “no longer usable” by the model. Specificity is the percentage of usable samples labelled as such. For 85%sensitivity, specificity could be as high as 90%.
Authors acknowledge the financial support of Ministerio de Economia y
Competitividad-Feder project CTQ2016-78053-R. 71
Food Technology
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NANOMATERIALS IN THE FOOD INDUSTRY N. Benlloch, A.Ma Pérez, T. Rojas Students of Food Sciencie and Technology degree. Faculty of Farmacy. University of Valencia. Avda. Vicent Andrés Estellés 46100. Burjassot, Spain. apea6@alumni.uv.es People and the environment have always been exposed to nanoparticles of natural origin. Nowadays, nanomaterials are being used in the Food Industry because their small size (1-100 nm) offers better physical and chemical properties than the same material on a larger scale (Maurer-Jones et al., 2013). The main types of nanomaterials used are metals, carbon nanotubes, dendrimers and nanocomposites. The use of these varies according to the materials on which it is applied: raw materials, food supplements, intelligent materials, etc. (Gutierrez-Praena et al., 2009). Currently, gold nanoparticles in a support of biopolymer of chitosan are applied in vinification to eliminate phenolic compounds generated after the pressing of the grape. The nanoparticles of titanium dioxide (TiO2) are added to the wine to reduce the amount of p-coumaric acid and other polyphenols that hinder the subsequent vinification processes (Gil-Sánchez et al., CIAL, 2016). The dendrimers form a complex with tartaric acid and remove it from the wine, so that the use of other clarification techniques is avoided. In addition, silver nanoparticles are used due to their great antimicrobial power. The cellulose nanotubes allow the immobilization of the yeast Saccharomyces cerevisiae increasing the yield of the fermentation. In recent years, nanomaterials are being used in food packaging to extend the shelf life of food. Nanoparticles of clay are incorporated into the polymer matrix of the package, to improve barrier properties (AINIA, 2013).
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LIPID DIGESTIBILITY IN SINGLE OR COMBINED FOOD A. Asensio-Grau, S. Frassineti, A. Heredia and A. Andrés 1
1
Camino de Vera s/n, 46022 Valencia (Universitat Politècnica de València, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD)) España. anasgr23@gmail.com During digestion, process macronutrients can interact with themselves and with
substances produced by the body, causing fat malabsorption that leads to a deficiency of fat-soluble vitamins. Digestibility of macronutrients is not only dependent on the ingested food, but also on the gastrointestinal conditions in individuals who suffer pancreatic insufficiency. In such cases, oral enzyme supplementation is necessary with the purpose of improving enzymatic hydrolysis of nutrients, and specifically of fats. In this study, different single food matrices (salmon, sausage, beef, vegetables, fried and boiled potatoes), and their combination, were subjected on a static in vitro digestion with the aim of evaluating the effect of macronutrients interactions on fat digestibility under different intestinal conditions of pH (6 or 7) and bile concentration (1 or 10 Mm). Furthermore, different doses of enzyme supplementation (0, 1000, 2000, 3000 and 4000 LU/ g fat) were tested under the worst intestinal scenario (pH 6 and bile concentration 1 mM) in order to find out the dose that maximizes lipolysis. According to our results, the interaction among macronutrients differently affected lipolysis depending on the single-foods digested together. Concretely, the co-ingestion of salmon and fried potatoes positively enhances the free fatty acids release, and especially under a bile concentration of 10 mM. Otherwise, the ingestion of meat (sausage or beef) together with rich-starchy products such as potatoes, fried or boiled, and vegetables reduces the extension of lipolysis, compared to the results obtained when digested separately.
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MECHANICAL PROPERTIES, HEIGHT AND ALVEOLAR STRUCTURE OF MUFFINS FORMULATED WITH HEALTHIER SWEETENERS A. Echevarrías, E. Ripoll, S. Rubio-Arraez, M.L. Castelló, M.D. Ortolá Institute of Food Engineering for Development, Universitat Politècnica de València Camino de Vera s/n, P.O. Box 46022, Valencia, Spain suruar@upvnet.upv.es In this study, the influence of sucrose substitution by new alternative noncariogenic and low glycaemic sweeteners, such as isomaltulose and oligofructose on texture and final height of muffins were assessed along with the analysis of the internal structure of the final product in terms of presence of alveolus. According to the results, from the mechanical point of view, hardness and springiness of muffins formulated only with isomaltulose were similar to the control muffins. All the other cases were softer and with less springiness, which may determine texture stability during storage and distribution. Besides the height remain similar regardless the sweetener used, except when there was a combination with sucrose when the height was always lower. This behavior could be related with the differences in the CO transport during baking inside 2
the dough structure depending on the formulation. Thus, in presence of sucrose, the size of alveolus in the muffin structure were higher than when part of this sugar was replaced by isomaltulose or oligofructose. Consequently, the shape of muffins with sucrose was more conical, whereas for the other formulations it was more rectangular.
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IN VITRO MINERAL AVAILABILITY OF DIFFERENT BISCUITS A. Martínez-Martínez*, R. Nicolás-López, D. Planes, G. Ros-Berruezo and C. FrontelaSaseta Department of Food Science and Nutrition, Faculty of Veterinary Science and Food Science and Technology, Murcia University, 30071 Murcia, Spain antonio.martinez49@um.es Biscuits are products made with wheat flour, fat, milk powder, salt, sugar, water and minor ingredients such as sodium bicarbonate, ammonium bicarbonate, and emulsifiers. Wheat flour is the principal component of nearly all biscuits and it‟s considered a good source of protein, minerals, B- group vitamins and dietary fibre. Nevertheless, the presence of phytic acid in wheat flour could decreases mineral availability due to its high chelating activity of multivalent metal ions, especially iron, calcium and zinc. Several in vitro methods have been used to determine mineral availability. They consist of simulating gastrointestinal digestion and then measuring mineral solubility or dialysability through a semipermeable membrane. This identifies the amount of minerals available in the gastrointestinal tract for absorption. Our objective was to study the availability and absorption mineral of nine brands of biscuits. Three white brands of “Digestive”, three commercial brands of “Digestive” biscuits and three commercial brands of “María” biscuits. Phytate content was analysed by High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS), minerals content by Inductively Coupled Plasma- Atomic Emission Spectrometry (ICP-AES) with a microwave digestion when necessary. A static in vitro digestion model (Minekus, 2014), which consisted of three phases: oral, gastric and intestinal, was performed to determine minerals availability and absorption from biscuits. The main results of our study indicated that Digestive biscuits had higher phytate and minerals contents than María biscuits but the mineral availability was lower. However, Digestive biscuits showed greater total mineral absorption than the María biscuits. Results obtained also presented that calcium was the most abundant mineral in the studied biscuits while iron had the rank of highest percentages for dialysis.
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SATIATING EFFECT OF DIGESTIVE AND MARÍA BISCUITS A. Martínez-Martínez, R. López-Nicolás, D. Planes, G. Ros-Berruezo and C. FrontelaSaseta Department of Food Science and Nutrition, Faculty of Veterinary Science and Food Science and Technology, Murcia University, 30071 Murcia, Spain antonio.martinez49@um.es Satiety is the feeling of fullness or the inhibition of hunger sensations after a meal. Appetite regulation including food composition, digestion, gastric emptying, and nutrient absorption, which together influence postprandial satiety responses. The term „dietary fibre‟ includes soluble and insoluble fibres, resistant starches and oligosaccharides. Several types of viscous fibres increase satiety by increasing stomach distension which can slow gastric emptying. Our objective was to study the effect on satiety of two different biscuits. Satiating effect of Fontaneda Digestive and Fontaneda María biscuits was determinated by Visual Analogue Scale surveys. Twenty five participants (10 men and 15 women) were collected which followed a random design of two different breakfast of 325 kcal each. Breakfasts consisted of a cup with 150 ml of semi- skimmed milk and 50 ml of coffee (80 kcal) and different amount of biscuits. Furthermore, in one of them participants received 245 kcal of Fontaneda Digestive biscuits (51,1 g), and the other one volunteers received 245 kcal Fontaneda María biscuits (54,9 g). Participants completed six identical surveys with 11 questions about appetite and one survey with 17 questions about appetite and palatability through a slider using a software (Satin APPetite software) installed on their mobile devices or tablets. The first survey was realised before started the breakfast (time 0) and the remaining surveys 15, 45, 75, 105, 135 and 165 minutes after first survey of the day. AUC was calculated for each question about appetite for determination of satiety. The results indicated that no statistically significant differences between the satiating effect of Digestive and María biscuits. However, statistically significant differences (p<0.5) were found on hunger due to Fontaneda Digestive biscuits presented a greater satiating effect in the last sixty minutes than the Fontaneda María biscuits.
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MATRIX EFFECTS AND INFLUENCE OF INTESTINAL CONDITIONS ON LIPID DIGESTION OF DIFFERENT TYPES OF CHOCOLATES C. Paz-Yépez, V. Zegada, A. Heredia and A. Andrés 1
1
Camino de Vera s/n, 46022 Valencia. (Universitat Politècnica de València, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo), España. cpazyepez@gmail.com Exocrine Pancreatic Insufficiency (EPI) is a condition that gives place to an
insufficient production of digestive enzymes causing maldigestion of food and therefore malabsorption of nutrients, particularly those of lipid nature and liposoluble vitamins. Currently, treatment of these patients is performed using enzyme replacement therapy, which dosage, nowadays, is adjusted according to the age and weight of the patient, as well as the amount of fat to be consumed. Nevertheless, there are factors related to the food, as it is matrix structure and lipid type, and other factors related to the host conditions as the intestinal pH and bile concentration, which may modify the required dosage. The present study applies an in vitro digestion model to evaluate the efficiency of different doses of a pancreatine enzymatic supplement (0-4000 LU/g of fat), under various intestinal conditions (pH 6 and 7, and bile 1 and 10 mM), on the matrix degradation index (MDI) and the lipolysis extension in different types of chocolates. The results showed that there is a significant influence of both, the food and the host related factors, on lipolysis extent and being the bile concentration the most affecting one. As refers to the type of matrix, the lipolysis extent under pancreatic exocrine insufficiency conditions was lower for the spreadable chocolate than for the hard type chocolates; this results would be probably due to the presence of palm oil in the case of the spreadable chocolate .
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EFFECT OF INCORPORATING TIGER-NUT (CYPERUS ESCULENTUS) MILK CO-PRODUCT ON BREAD-MAKING PROCESS C. L. Alava1, S. Verdú1, J.M. Barat1, R. Grau1 1
Universitat Politècnica de València, Department of Food Technology, Doctoral student. Camino de Vera s / n 46022, Valencia, Spain. calava81@hotmail.com From the production of tiger-nut milk (horchata) a co-product is obtained, which
contains a large amount of fibre. The co-product was used in the processing of bakery products until obtaining a food called "fibre source" and "high fibre content". In order to study the effect of the co-product of tiger-nut milk in the bread making process during the fermentation, baking and storage stages, the physicochemical characteristics of the pieces of bread produced were evaluated (internal structure of the crumb, humidity distribution, and texture) precisely after the bread making process and in storage. For the formation of bread, the co-product replaced wheat flour in 0% (control), 5%, 10% and 20%. The evolution kinetics of the fermentation phase indicated that all the doughs grow until reach different maximum heights at 60 minutes, which were decreased following the increase of fibre. However, the water retention during the baking phase was similar for all in despite of differences in volume of them. Because of this, the structure of the crumb was studied in relation to the moisture and texture in two different zones of cross-section bread slice. The results showed that by increasing the coproduct, the homogenization of the humidity and hardness in both crumb zones increased, including the structural differences. In regard to storage phase, humidity and hardness correlated very well with changes in the structure of crumbs, which allowed to see the effect of the coproduct in moisture-structure-texture both in the processing and storage time of the bread.
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ENRICHMENT OF CEREAL CHIPS WITH FIBRE FROM A TIGER-NUT (CYPERUS ESCULENTUS) MILK CO-PRODUCT: IMPACT ON PROCESSING, PHYSICOCHEMICAL AND SENSORIAL PROPERTIES C. L. Alava1, S. Verdú1, J.M. Barat1, R. Grau1 1
Universitat Politècnica de València, Department of Food Technology, Doctoral student. Camino de Vera s / n 46022, Valencia, Spain. calava81@hotmail.com The tiger-nut milk co-product with no commercial value but rich in insoluble fibre,
was added to the production process of chips commonly made with refined wheat flour with the aim of enriching with fibre up to the so-called "fibre source" and "high fibre content" according to the European regulation. Four formats of flours were obtained (whole, sifted-white, ground-whole and white) from the coproduct having differences in composition and particle size terms. For chips production, the refined wheat flour was substituted in 0% control, 5%, 10% and 20% with the co-product. The effect of tiger-nut milk co-product in processing (baking and tempering), physicochemical (mass loss, texture, color) and sensory properties of chips was studied. During baking, the mass loss increased, but during the tempering the differences were balanced among formulas. This loss corresponded to the increase in the surface of the dough before baking due to the co-product reduced the viscoelasticity of the dough. The results also indicated that the final product had significant differences in its physicochemical properties, however, the sensory analysis was favourable in all formulations, even without significant differences comparing to the control formula. The tiger-nut milk co-product can be added as a fibre source in chip processing, taking into account the significant changes in its properties and the acceptability of the final consumer.
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EFFECT OF CALCIUM CHLORIDE ON THE SENSORY PROPERTIES OF SPANISH STYLE TABLE OLIVES C. Fuentes, I. Fernández-Segovia, A. Fuentes, J. M. Barat Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain crifuelp@upvnet.upv.es Table olives are an important component of the Mediterranean diet, being appreciated by their high nutritional value and sensory characteristics. Texture of olives is an important quality attribute, considering softening one of the most relevant olive flesh defects. Loss of firmness can occur because of the development of pectinolytic and cellulolytic yeast and mould species during fermentation or because of the presence of Bacillus and Gram-negative organisms. Moreover, heat treatments employed to prolong shelf life of the product could negatively affect texture. Calcium has shown to prevent softening in many fruits and vegetables during processing and storage. To this end, the incorporation of CaCl2 during fermentation has been used to improve the color and firmness of table olives. However, different studies have shown that the natural bitter of CaCl2 could deeply affect sensory attributes of food products. The aim of this study was to investigate the effect of CaCl2 treatment on the sensory profile and acceptance of Spanish-style green table olives. For this purpose, olives were dipped into different CaCl2solutions (0, 0.5, 1, 2.5 and 5 % (w/v) CaCl2) during 48 h of treatment. The results showed that calcium solutions had a firming effect on olive texture, and the increase of product firmness resulted in a higher score in texture liking (mouth and touch). However, the use of CaCl2 solutions higher than 1% negatively affected flavour and overall liking. These results indicate the feasibility of CaCl2 to improve texture of table olives, considering 1% CaCl2 as the maximum treatment to be applied to table olives, since higher concentration would lead to the product rejection.
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TRANSCRIPTIONAL REGULATION OF YEAST RIBONUCLEOTIDE REDUCTASE IN IRON DEFICIENCY C. Ros-Carrero , L. Ramos-Alonso , P. Miró , M. T. Martínez-Pastor , S. Puig 1
1
1
1
2
1
Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC). Calle Agustín Escardino 7, 46980 Paterna, Valencia (Spain); Departamento de Bioquímica y Biología Molecular, Universitat de València, Av.
2
Doctor Moliner 50, 46100 Burjassot, Valencia (Spain) crisros3@alumni.uv.es Iron is an essential micronutrient for all eukaryotic organisms because it participates as a redox-active cofactor in many biological processes, including DNA replication and repair. When iron becomes scarce, the yeast Aft1 transcription factor activates the expression of a group of genes known as the iron regulon, which include the mobilization, acquisition and metabolic remodeling of essential iron-dependent processes through its binding to iron-responsive elements (FeREs) in their promoters. Eukaryotic ribonucleotide reductases (RNRs) are iron-dependent enzymes that catalyze the rate-limiting step in the de novo deoxyribonucleotide (dNTP) synthesis by converting ribonucleoside diphosphates to the corresponding deoxy forms. Eukaryotic cells tightly control RNR activity to achieve adequate and balanced dNTP pools that ensure accurate DNA synthesis and genomic integrity. However, its regulation is poorly understood in iron scarcity. Here we present a possible mechanism that uses the budding yeast Sasscharomyces cerevisiae to optimize the function of RNR1 during iron deficiency, which is one of the most abundant nutritional disorders worldwide. By using β-galactosidase assays, we demonstrate that the transcriptional induction of RNR1 under iron deficiency conditions relies on two transcription factors, Aft1 and Ixr1. On the one hand, a direct regulation of Aft1 is suggested by binding to FeREs on RNR1 promoter. At the same time, results show an induction of IXR1 in iron deficiency conditions partially attributed to Aft1 binding to a FeRE in IXR1 promoter. These results highlight the relevance of iron availability in the replication of yeast and other eukaryotic organisms.
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FUNCTIONAL MEAT PRODUCTS E. Hernández 1 Final bibliographic work of the Official Master s Degree in Food Quality and Safety (Universidad de Valencia) Spain. evahernandezgarcia1@hotmail.com Numerous scientific evidence has confirmed that through diet and/or its components, specific physiological functions of the human body can be modulated, thus improving general health. In the last years, consumers have been demanding products that help them to achieve and/or maintain optimal health (functional foods being among them). Because of this, the meat industry, like the rest of the food industries, has had to adapt to changing times to meet consumer’s demands. The most common functional ingredients used in the development of meat products have been: unsaturated fatty acids (mainly Omega 3), vitamins (A, C, E), antioxidants, minerals (Se, Ca), proteins, peptides and amino acids, probiotics, prebiotics and symbiotics. Two types of strategies are essentially used to develop healthier meat products: genetic and nutritional modification (at an animal production level) and meat products reformulation. The latter is the most used because it is faster when directly influencing the development of the final product. The reformulation may consist, on the one hand, in the reduction of components, which consumed in high quantities, may be harmful (fat, energy, salt, saturated fatty acids, nitrates and nitrites, allergens, etc.) and, on the other hand, in the incorporation of bioactive compounds with beneficial effects for health (vegetable proteins, antioxidants, monounsaturated and polyunsaturated fatty acids, etc.). Despite the research that has been carried out in this area, the functional meat products that prevail in the national market are low-fat and low-salt products, food enriched with Omega 3 and products with added olive oil. The main companies producing functional meat products in the Spanish market are “El Pozo”, “Campofrío”, “Argal”, “Apis”, “La Piara”, “Cárnicas Serrano”, “Cárnicas Frial, “Cárnicas Villar” and “Cerillo Fontecha”.
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CAROTENOIDS INFLUENCE ON CHILLING INJURY DURING POSTHARVEST STORAGE OF MANDARIN FRUIT F. Rey , P. Aleza , M.J. Rodrigo & L. Zacarías 1
2
1
1
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain;
1
Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia, Spain.
2
floreyrob@iata.csic.es Postharvest storage of citrus fruit at low temperature is an extensively used technology to maintain quality and to prolong shelf-life. However, certain citrus species and varieties are prone to develop chilling injuries (CI) when stored at temperatures below 5 ºC. Sensitivity to CI is highly influenced by environmental and genetic factors, and there is great variation among citrus cultivars. External fruit color and carotenoid content and composition have been linked to fruit tolerance to CI in some citrus species, e.g. grapefruit, where the accumulation of lycopene appears to confer tolerance to CI. Nonetheless, the potential role of carotenoids in the sensitivity of mandarin fruit to develop CI upon cold storage has received little attention and constitutes the objective of this work. To that purpose, we selected fruit, at commercial maturity, of four mandarin cultivars with different sensitivity to CI: Clementina de Nules (tolerant), Nova (moderately sensitive), Fortune (sensitive), and Nadorcott (unknown), and were stored at 2 ºC for up to 8 weeks. CI symptoms, ethylene production, peel color and carotenoid content and composition were analyzed. Sensitivity to CI during postharvest storage was rated on the following scale: Fortune > Nova > Clementina de Nules > Nadorcott. Total carotenoid content varied between 120 µg g PF in Clementina de Nules to 580 µg -1
g PF in Nadorcott, and no correlation between total carotenoid content and the -1
development of CI was found. However, and with few exceptions, a higher accumulation of β-cryptoxanthin was observed in the peel of cultivars with higher tolerance to CI, indicating a possible relationship between the accumulation of this β,βxanthophyll and CI tolerance.
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EFFECT OF HEAT TREATED OATS FLOUR USED IN THE SUBSTITUTION OF WHEAT FLOUR FOR BREAD-MAKING F. Vásquez , S. Verdú , E. Fuentes , R. Casillas , A.R. Islas , R. Grau , J.M. Barat 1,2*
1
1
1
1,3
2
1
1
Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia, 46022, Valencia, España. Departamento de Tecnología de Alimentos de Origen 2
Vegetal. Centro de Investigación en Alimentación y Desarrollo, A.C., CP 83304, Hermosillo, Sonora, México. Departamento de Tecnología de Alimentos. Universidad 3
Autónoma de Aguascalientes. CP 20131, Aguascalientes, Ags., México. fvas@ciad.mx The oats flour (OF) was subjected to heat treatments of 80, 100 or 130°C for 30 min to be used in the substitution of 10 or 20% of wheat flour (WF) in bread making. Water holding capacity (WHC), pasting properties with the Rapid Visco Analyser (RVA), specific volume, mass loss, water activity and texture profile analysis (TPA) were determined. The viscosity parameters were affected by the substitution level of OF as well as the heat treatment. These effects were most noticeable when the OF was heat treated at 130°C. The heat treatment of 100°C on the OF increased the specific volume of the bread, even higher than that observed in bread made from WF only (2.22 cm /g). 3
This happened for both substitution levels 10 and 20% (2.64 and 2.75 cm /g), 3
respectively. The TPA analysis was also affected by the level of substitution and heat treatment, even improving the hardness of the bread when using 10% OF treated at 130°C at 7 days of storage (13.92 N ± 2.68) with respect to the elaborated WF alone (19.45 N ± 0.81). Using 20% OF in the substitution, the heat treatment that favored this parameter was of 80°C (17.71 N ± 1.83). The use of heat treatments on flour used in the substitution of wheat flour in commercial baking may be an alternative to improve the quality of the final product (bread).
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EVALUATION OF QUALITY PARAMETERS AND BIOACTIVE COMPOUNDS IN TWO NEW RED-FLESHED ORANGE MUTANTS J. Zacarías-García, M.J Rodrigo & L. Zacarías Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980, Paterna, Valencia, España jaizagar@alumni.uv.es Fruits of the genus Citrus display great color diversity in both peel and pulp, from the yellow of lemons, pummelo and grapefruits, to the orange of mandarins and oranges. This color diversity is mainly due to a different complement in carotenoids content and composition. In this research we have studied two new red-fleshed orange mutants: “Kirkwood Navel” and “Ruby Valencia”, belonging to two different genetic background, Navel and Valencia oranges, respectively. The red color of the pulp is due to the accumulation of lycopene, a lineal red carotene that is only present in few mutants of grapefruits, pummelo, and also sweet oranges mutants. Lycopene is widely recognized by its high antioxidant capacity and in the reduction of the risk of several degenerative diseases. Then, these red-fleshed orange varieties may be of especial interest adding nutritional value respect to the ordinary parental varieties. Therefore, the aim of this work was to determine the content of some parameters of internal quality, as well as bioactive compounds in the pulp of fruits of the red-fleshed mutants and the corresponding parental at different developmental and ripening stages. Analysis of carotenoid content and composition revealed that mutant fruits accumulate lycopene and large amounts of colorless lineal carotenes (phytoene and phytofluene) from early stages of fruit development. Then, mature fruit contained high concentration of these carotenoids that were absent in the parental, but the proportion of total β,β-xantophyls was reduced. In order to ascertain the antioxidant capacity of the pulp of mutant fruits, the content of ascorbic and dehydroascorbic acid was also determined and not significant differences between mutant and parental fruits were detected. The relevance of these changes in relation to the total antioxidant capacity of the pulp of these fruits will be presented and discussed.
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LECITHIN ENCAPSULATION OF CARVACROL TO OBTAIN ACTIVE POLYVINYL ALCOHOL FILMS J. Andrade , A. Chiralt 1
1
1
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Spain. joancha@doctor.upv.es Carvacrol (CA) is a monoterpenoid phenol found in the essential oil of oregano
(Origanum vulgare), thyme (Thymus vulgaris L.), marjoram (Origanum majorana) and similar aromatic plants, which exhibits antioxidant and antimicrobial properties. Its inclusion in biopolymer films to obtain active layers represents an interesting option in developing of food packaging materials. However, because of its volatility and susceptibility to light, oxygen and/or heat, this compound could benefit from being encapsulated to improve its efficient retention and protection in the polymer matrix. Lecithin encapsulation has been proved to enhance the retention of different essential oil compounds during film formation. In this study, carvacrol was encapsulated by three types of lecithin (soybean phosphatidylcholine (Lipoid S75), soy lecithin and sunflower lecithin) using lecithin:CA ratios of 1:1 and 1:0.5. Free carvacrol and carvacrolencapsulating liposomes were incorporated in two kinds of polyvinyl alcohol (PVA A: M
w
89.000-98.000, 99-99.8% hydrolyzed; PVA B: M
w
13.000-23.000, 87-89%
hydrolyzed) for obtaining active films by casting. The liposomes were characterized as to the particle size and zeta potential. The final carvacrol content in the films was determined by methanol-water (50% v/v) extraction and analysed by UV/Vis spectrophotometry at 274 nm. It was noted that CA retention was affected by the characteristics of each PVA type, such as molecular size and chain polarity, and by final emulsion viscosity, all these affecting the stability of the terpenoid emulsions which greatly influence the compound losses occurred by the steam drag effect at the film surface during the drying step. The greatest CA retention values were obtained in PVA B films with 1:0.5 lecithin:CA ratio. In these conditions, the highest retention (74 ± 3%) was obtained for Lipoid S75, probably due to its high content of phosphatidylcholine, which improves the structural cohesion of the lipid vesicles, its stability and encapsulation capacity.
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EFFECT OF DIFFERENT TYPES OF CELLULOSE ETHERS ON RHEOLOGICAL BEHAVIOR OF REDUCED-FAT COCOA FILLING CREAMS M. Espert , L. Caloca , A. Salvador , T. Sanz , & M.J. Hernández 1
1
1
1
1
2
Department of Physical and Sensory Properties of Food and Consumer Science.
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia (Spain); Department of Earth Physics and Thermodynamics, Faculty of Pharmacy, 2
University of Valencia (Spain). mespert@iata.csic.es The design of reduced fat foodstuffs has gained increasing importance among the rational strategies with which to control excessive dietary fat intake. The objective of the present work was to investigate the rheological behavior of cocoa filling creams made with hydrocolloid based emulsions as fat replacer, to better understanding the effect of hydrocolloid presence in a food matrix. The filling creams were composed of cocoa, starch, sugar, skimmed milk powder and o/w stabilized emulsion. The hydrocolloids used to prepare the emulsions were two types of methylcellulose (MX and A4M) and two types of hydroxypropyl methyl cellulose (F4M and K4M). Rheological measurements were performed at 20 ºC with a controlled stress rheometer, using a serrated plate-plate sensor (40 mm diameter). Flow behavior and viscoelastic properties were analysed. The cream containing the A4M emulsion presented a flow behavior similar to both creams with HPMC emulsions, while the creams made with MX were quite different. The viscosity at rest of MX creams was one order of magnitude higher than the corresponding to the other three creams containing cellulose. On the other hand this cream had a stronger shear thinning behavior, so the differences in viscosity were reduced for high shear rates. These characteristics of MX emulsions were similar to the control cream (without hydrocolloid emulsion). These results are in accordance with the viscoelastic properties. All creams showed a predominance of elastic behavior, characteristic of structured systems, but also two differentiated groups were found. The creams with lower viscosities and lower shear thinning character (with A4M, F4M and K4M emulsions) presented more dependence of the viscoelastic moduli with frequency than the other two creams (control and MX emulsion). The results of this investigation could be applied in the design of hydrocolloid based systems when formulating foodstuffs to provide desired textural attributes.
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CHARACTERIZATION OF THE LULO FRUIT (Solanum quitoense Lam) AND THE EFFECT OF HIGH PRESSURE HOMOGENIZATION ON ITS JUICE PROPERTIES. L. I. Hinestroza-Córdoba , A. L. Martínez- Andrade , C. Barrera Puigdollers , N. 1,2
2
Betoret Valls
1
1
Camino de Vera s/n, 46022, Valencia(Universidad Politécnica de Valencia, Instituto
1
Universitario de Ingeniería de Alimentos para el Desarrollo), España; Carrera 22, 2
No. 18 B–10 Quibdó (Universidad Tecnológica del Chocó, Grupo de Investigación en Valoración y Aprovechamiento de la Biodiversidad) Colombia. leihicor@yahoo.es The fruit of lulo (Solanum quitoense Lam.), native of the Andes and widely cultivated in Ecuador, Colombia and Central America, has excellent organoleptic and nutritive properties. The limited research works available focus on its bioactive compounds content, such as vitamins, minerals and specifically spermidine, with a proven effect against hypertension. Notwithstanding the above, the consumption is limited due to the seasonality and lack of industrialization. The present work aims the physico-chemical and functional characterization of lulo fruit and its juice, as well as to determine the effect of high homogenization pressures (50, 100 and 150 MPa) on juice properties. Specifically, water activiti, soluble solids content, humidity, pH, density, particle size, color, antioxidant activity by ABTS y DPPH methods and total phenols +
and flavonoids content, were measured. Additionally, porosity of pulp and impregnation parameters (X, X , , y Ɛe) were determined. The results showed a good 1
1
impregnation capacity and availability of the pores from the fruit matrix. Regarding the homogenization treatment of the juice, any pressure applied had a significant effect, mainly on particle size, rheological properties and phenols and flavonoids content when compared with juice without treatment.
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ESTABLISHMENT OF A SENSORY DETECTION THRESHOLD TRIAL FOR YEAST FERMENTATION OF ORANGE JUICE A. López-Fernández1, C. Frontela-Saseta, T. Sánchez-Moya, G. Ros-Berruezo 1
Dpt. Food Science and Nutrition. Faculty of Veterinary Sciences. Regional Campus of International Excellence “Campus Mare Nostrum”. Murcia, Spain. amparolf@um.es Acidolactic bacteria, molds, and yeasts are the typical microbiota in orange juices.
Yeasts tolerate high-osmotic and low-pH conditions and causing spoilage in the processed product. Saccharomyces cerevisiae is highly isolated from juices and its determination requires different complex techniques. The present study aims to establish a sensory detection threshold trial for yeast fermentation applicable in the quality control of juices. Samples of orange juice were inoculated with a fixed amount of commercial lyophilized S. cerevisiae each 2h, being the last sample inoculated just before the trial (t=0) and stored at room temperature. Sample with no-inoculum was the reference. A detection threshold trial for yeast fermentation was carried out by a panel of 55 volunteers previously selected within the juice production staff according to the UNE 87-003-95 procedure. Samples were assessed from reference to the sample firstly inoculated (t=10). Each panelist described if a stimulus was detected and then also its intensity (UNE-EN ISO 8589:2010 regulation). All panelists detected different stimulus from inoculated samples when compared with reference, but 33% detected this stimulus as related with fermentation. When t=0 was studied, 58% of panelists detected a stimulus when compared with the reference, not being able to identify its origin. The sample incubated for 2h was identified by 16% of panelists, highlighting the term “old flavour” to describe the perceived stimulus. After 10 h of inoculation of orange juice, only 6 panelists described it as similar to the reference; meanwhile, most of volunteers included the term “old flavour” as a descriptor. The sensory evaluation can be used as tool for the assessment and identification of the fermentation process by S. cerevisiae in orange juice. These results could be of high interest for juices manufacturers in order to reduce undesirable flavours that could appear during processing.
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COMPARISON BETWEEN SPANISH AND PERUVIAN CONSUMERS’ PERCEPTION ABOUT THE PRESENCE OF PALM OIL IN FOOD PRODUCTS María Jesús Lerma-García1, Grobert A. Guadalupe2,3, Ana Fuentes1, José M. Barat1, Isabel Fernández-Segovia1 1
Departamento de Tecnología de Alimentos. Universitat Politècnica de València.
Camino de Vera s/n, 46022, Valencia, Spain; 2Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Peru; 3Programa Nacional de Alimentación Escolar Qali Warma, Ministerio de Desarrollo e Inclusión Social, Peru malerga1@tal.upv.es For years, palm oil has been considered one of the best raw materials for food processing companies thanks to its low cost, versatility and good availability. Its high demand has contributed to uncontrolled palm oil plantation growth, leading to major environmental implications, jointly with possible abuses of human rights. Moreover, palm oil consumption has also been related to several health issues, which have triggered alerts among consumers. Taking all these aspects into consideration, the objective of this work was to determine the presence of palm oil in food products on sale, and to study and compare consumers’ opinions about this oil in Spain (importing country) and Peru (producing country). For this purpose, recent news published in both countries that could influence consumers’ perceptions were analysed. Next, a study on the labelling of foodstuffs in Spain was carried out, and a survey about consumers’ opinion was performed in Spain and Peru. Palm oil was found in a large number of products and in a wide range of foods, especially in the bakery sector. Regarding survey results, Spanish consumers showed much more interest in the labelling and information on nutritional properties, especially energy values, saturated fats and sugars, while Peruvians focused more on energy values and on protein, vitamin and mineral contents. In Spain, palm oil was considered the worst quality fat/oil with a clearly negative effect on both health and environment. In Peru, palm oil was neither perceived by the majority of respondents as low quality oil nor associated with negative health effects. However, they were aware of the environmental problems that could result from its production.
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APPLICATION OF HYDROCOLLOID BASED EMULSIONS IN COCOA FILLING CREAMS: STRUCTURAL PROPERTIES AND SENSORY ACCEPTABILITY M. Espert1, A. Bresciani2, T. Sanz1, & A. Salvador1 1
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia (Spain); 2 Facoltà di Scienze Agrarie e Alimentari. Università degli studi di Milano, Italia. mespert@iata.csic.es In today's society in which consumers increasingly value healthy foods, the interest for the
design of foodstuffs able to provide less calories and improved lipid profile does not stop growing. In this frame, the use of o/w emulsions based on hydrocolloids could represent an alternative to replace the conventional fat. The objective of this work was to evaluate the application of hydrocolloid based o/w emulsions in a cocoa filling cream, determining the structural properties and the sensory acceptability. Lipid digestibility was also determined after in vitro digestion to evaluate the relationship between structural changes and fat digestibility. Filling creams with 23.5% (w/w) of fat were composed of modified starch, sugar, skimmed milk powder, mineral water and o/w emulsion. Emulsions were composed by water 51% (w/w), sunflower oil 47% (w/w) and a hydrocolloid at 2% (w/w). The hydrocolloids used were methylcellulose, hydroxypropyl methyl cellulose and xanthan gum. Back extrusion assays were used to determine the textural properties of cocoa creams before and after in vitro digestion. Free fatty acids generation after small intestine incubation was quantified as indicator of fat lypolisis. Finally, consumer acceptability was carried out by an acceptability test to determine the degree of liking of appearance, taste, consistency, and overall acceptability of each system. The results revealed that the structure provided by the hydrocolloid based emulsions is resistant to digestion, reducing the fat digestibility. Moreover, the increased consistency in the stomach phase (pH=2) of the cream with xanthan gum could be considered as an interesting system because of its possible satiating effect. Xanthan gum cream presented also the highest acceptability. It could be concluded that the reformulation of a filling cream with hydrocolloid based emulsion is a good option to obtain a reduced-fat food with sensory properties close to the traditional product.
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PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF BAKERY PRODUCTS MADE WITH DIFFERENT COCOA POWDERS. M.Puchol1,2, E.Perez1, C. Palomares2, J.M.Barat1 1
Polytechnic University of Valencia. Food Technology department, Doctoral Student.
Camino de Vera s/n 46022, Valencia, Spain; 2 Olam Food ingredients, Cheste, Spain. marpucmi@alumni.upv.es Cocoa powder is one of the key ingredients in the formulation of bakery products. During cocoa powder processing, it can be applied an alkalization process which aims to neutralize the pH and develop flavor and color. Moreover, alkalization modifies the chemical structure of the cocoa, modifying the technological properties. The present study aims to evaluate the influence of type of used cocoa and its concentration in the physicochemical and sensory properties of different formulations of bakery products to be able to make technological recommendations to Olam Cocoa costumers. In a first step the effect of recipe and cocoa type were assessed. For that proposal, four typical sponge cake recipes differing in main ingredients proportions (yielding different centesimal composition) were selected. Each of these recipes was prepared with natural, medium and strong alkalized cocoas at a concentration of 3%. Results showed that both, recipe and cocoa powder type had a significant effect on cake color, texture and sensory perception. To make cakes with light and reddish (high brightness) color natural cocoa powder and a high protein content recipe might be used. Instead, to increase the perception of chocolate perception a strong alkaline powder and a low protein content recipe must be selected. In a second step, the effect of cocoa concentration was evaluated by replacing a certain amount of flour by cocoa. Results showed that both, cocoa type and cocoa concentrations had a significant impact on cocoa color and texture. The higher the cocoa percentage, the less hard was the texture. The higher the alkalization level, the darker the cake color. These results might be taken into account when designing a new product with specific sensory properties.
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STARCH-GELLAN EDIBLE COATINGS WITH THYME ESSENTIAL OIL FOR POST-HARVEST PRESERVATION OF APPLES M. Sapper, D. Pauta, A. Chiralt Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n 46022, Valencia, Spain. maysap@etsiamn.upv.es Thyme (Thymus zygis) essential oil (EO) exhibits antifungal activity against several fungi causing plant diseases (Nikkhah et al. 2017). Direct application of EO shows several problems, while the use of biopolymers as carriers are more effective, allowing for better retention of the EO within the coating formed on the fruit or vegetable, which in turn enhance their preservation (Sánchez-González et al. 2011). Starch-gellan blends are potential carriers to be used as fruit coatings since their films exhibited low gas permeability, which modulates the gas exchanges, retarding the senescence. The incorporation of thyme EO in this films represents a potential strategy to develop antifungal coatings, although high losses of the EO occur during the water evaporation while drying, due to the steam drag effect. Formulations of edible coatings were developed based on cassava starch (S) and gellan gum (G) mixtures at 8:2 ratio, with and without 25% of EO (with respect to the polymer), incorporated by direct emulsification or previous encapsulation in lecithin (L) liposomes. The stability, particle size and rheological behavior of the dispersions, as well as the barrier properties to water vapor and oxygen of the isolated films, were characterized. In their application to apples, surface density of solids, weight loss, respiration rate and firmness of the fruits after two weeks of storage, were quantified. The EO, emulsified, and especially encapsulated in lecithin liposomes, reduced the water adsorption capacity and the water vapor permeability of the films, which also showed very low oxygen permeability. However, these effects were not reflected in their application to apples. The coatings had limited effectiveness at controlling the loss of weight and respiration rate, although a slightly better firmness preservation was observed in fruits coated with formulations with lower contact angle and lower water vapor permeability, such as the starch-gellan mixture with encapsulated EO.
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THERMAL PROPERTIES OF REDUCED-FAT FILLING CREAMS BASED ON MILK FAT EMULSIONS M.C. Rasia1, M. Espert2, T. Sanz 2, A. Salvador2 1
Mons. Tavella 1450, 3200, Concordia (Universidad Nacional de Entre Ríos, Facultad de Ciencias de la Alimentación) Argentina; 2 Avda. Agustín Escardino 7, 46980, Paterna (Instituto de Agroquímica y Tecnología de Alimentos, CSIC) España. rasiam@fcal.uner.edu.ar The development of reduced-fat foods has increased in recent years due to
overweight and obesity in human health. Milk fat emulsions using cellulose ethers are good low fat alternatives to replace conventional fat sources. The aim of this work was to study the influence of hydrocolloids on thermal properties of milk fat emulsions and filling creams based on this type of emulsions. Emulsions containing 47% (w/w) of milk fat were prepared with three types of cellulose ether: two methyl celluloses -A4M and MX- and one hydroxypropyl methyl cellulose -F4M-. These emulsions were used as fat replacer to prepare filling creams with cocoa, modified starch, skim milk powder and sugar. The thermal properties of milk fat emulsions, filling creams and pure milk fat were analyzed after one day of its preparation by a differential scanning calorimetry (DSC). The samples were equilibrated at 5°C for 20 min. Then, the temperature was increased to 75°C at 5 °C/min. The enthalpy, temperatures and melting profile were calculated. The results showed that the three emulsions prepared with celluloses has two melting fractions, the low melting fraction from 10°C to 20°C and the high melting fraction above 30°C. They were agree with the melting profile of pure milk fat that presents the same melting peaks, but the enthalpy of the milk fat was higher than emulsions. In the F4M and MX emulsions the enthalpy of the high melting fraction was significantly lower than milk fat. Contrary to emulsions, the melting profiles of filling creams showed only the low melting fraction. It could be because the creams are more complex than emulsions and the presence of starch and sugar could influence fat crystallization behavior.
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IMPROVING OF TOMATO SEED BY-PRODUCT ANTIOXIDANT ACTIVITY BY ALCALASE HYDROLYSIS M. Arnal1, P. Talens1, F. Toldrà2, and L. Mora2 1
Departamento de Tecnología de Alimentos. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia (Spain) 2
Instituto de Agroquímica y Tecnología de Alimentos (CSIC). Avenue Agustín Escardino 7, Paterna, 46980, Valencia (Spain) miarsa@etsiamn.upv.es
Tomato processing industry generates 7-7.5 % of solid wastes that results in 70-72 % of pomace containing around 44% seeds (based on dried pomace). The conversion of this potential waste into useful compounds able to be used as marketable ingredients constitutes an important economical and environmental advantage for producers. In this respect seeds contain 28% of protein which have been described as a good source of bioactive peptides. Many of these peptides could show antioxidant capacity and suppress the damage caused by reactive oxygen species, thereby restricting both peroxidation of essential fatty acids and protein oxidation. Antioxidant peptides can be generated through different processes, being the hydrolysis under controlled enzymatic conditions the most common methodology employed in by-products. In this study, tomato seed hydrolysis using Alcalase enzyme was optimized in order to improve the antioxidant capacity of the product by generating antioxidant peptides from its protein fraction. For this, tomato seeds were lyophilized and submitted to different times (30, 60, 120, and 240 minutes and 24 and 48 hours) of digestion with Alcalase enzyme. The optimal digestion time was selected by analyzing antioxidant activity of the obtained hydrolysates using the DPPH radical-scavenging assay. Main results showed that higher antioxidant values were obtained after 30 minutes of hydrolysis, with a 51.4% of antioxidant activity, corresponding to a statistically significant improvement in comparison with non-hydrolysed seeds. Longer times of hydrolysis resulted in the decrease of the antioxidant activity. In conclusion, controlled conditions of Alcalase hydrolysis would improve the antioxidant capability of tomato seeds by increasing their potential value as a food ingredient.
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CAN TIGERNUT (CYPERUS ESCULENTUS L.) FLOUR BE USED FOR GLUTEN-FREE BREAD MAKING? N. Gasparre, C. M. Rosell IATA-CSIC, C/ AgustĂn Escardino 7, 46980 Paterna Valencia, Spain crosell@iata.csic.es Tigernut (Cyperus esculentus) is a tuber cultivated in Spain around Valencia area with an interesting nutritional profile (carbohydrate, lipids, fat, ash, protein) and due to its lack of gluten it will be also suitable for the development of gluten-free products. In fact, an attempt to include tigernut flour for enriching gluten free breads was carried out by mixing some parts of this flour with rice flour . Nevertheless, up to now there is no 1
report for obtaining gluten free bread solely composed of tigernut flour. The aim of this study was to compare the breadmaking performance of tigernut (TF) and rice flours (RF), besides the quality characteristics of the resulting gluten free breads. For that purpose, flours were characterized regarding to proximate composition and apparent viscosity during heating and cooling, whereas gluten free breads were evaluated assessing volume, texture, color and nutritional composition. Tigernut flour had higher content of fats and minerals than rice flour. Both flours significantly differed in their apparent viscosity profiles, since the TF flour did not show any peak viscosity during heating, likely due to its thermal pretreatment for reducing microbial count. TF breads had softer crumb with a brownish color. Concerning the nutritional composition, TF gluten free breads had the nutritional composition derived from the flour used, namely higher in fat and ash than rice breads. Therefore, TF flours are very suitable for obtaining gluten free breads with good technological quality and very pleasant sweet taste. However, further research would be needed to modulate the fat content of this flour.
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GLUTEN FREE BREADS: DEFINING PREDICTORS FOR SELECTING RICE FLOUR WITH ADEQUATE BREADMAKING PERFORMANCE R. Garzon, M. San Eustaquio, C.M. Rosell Institute of Agrochemistry and Food Technology (IATA-CSIC). Catedrático Agustín Escardino Benlloch, 7. 46980 Paterna. Spain crosell@iata.cic.es Rice is mainly consumed as kernels, but in the last years, the use of rice flour has been increase as an important ingredient in gluten free based products. However, rice flour functionality is influenced by rice variety, milling process, etc. and these have a direct effect on further flour processing. The aim of the study was to identify what parameters would be responsible of breadmaking performance of rice flour. For that purpose, two commercial flours (R1 and R2) were characterized regarding the particle size distribution and apparent viscosity during heating and cooling. Additionally, those flours were used for breadmaking and the grain characteristics of the gluten free crumbs were compared. The distribution of particles size was significantly different for the two samples. R1 exhibited greater mean particle sizes (> 55% was above 180 µm), while more than 55% of flour R2 was under 180 µm. No differences were observed in the apparent viscosity during heating, but viscosity after cooling was significantly higher in the R2 rice flour. The gluten free bread obtained from those flours were significantly different. R1 crumb showed a more homogenous grain distribution, with higher cell density but less mean cell areas than bread made with R2 rice flour. Therefore, particle size and apparent viscosity after cooling of rice flour are decisive for obtaining rice based gluten free breads with better crumb grain. Likewise, those parameters could be used to classify rice flours that would be used for breadmaking.
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MICRO- AND NANO- CELLULOSIC FILLERS FROM RICE AND COFFEE HUSKS TO IMPROVE PROPERTIES OF THERMOPLASTIC STARCH FILMS S. Collazo-Bigliardi1, R. Ortega-Toro2, A. Chiralt1 1
Camino de Vera s/n (Universidad Politécnica de Valencia, Instituto de Ingeniería de
Alimentos para el Desarrollo) Spain; 2Carrera 6 # 36-100 (Universidad de Cartagena, Facultad de Ingeniería) Colombia. socol@alumni.upv.es The use of the starch biopolymers in food packaging applications requires the improvement of their functional properties to be adapted for packaging requirements (Ortega-Toro et al., 2017). For this purpose, the incorporation of cellulosic micro- and nano-fillers into the biopolymer matrix is an interesting alternative (Kargarzadeh et al., 2017). Cellulose has frequently been used as reinforcing agent in different forms such as cellulosic micro-fibres or cellulose nanocrystals (Azeredo et al., 2017). The aim of this work was to obtain cellulose fibres and cellulose nanocrystals from rice and coffee husk and to analyse their reinforcing properties into starch matrices. Rice and coffee husk samples were alkali treated (4 wt% NaOH) and bleached (1.7 wt% NaClO2) to obtain cellulose microfibres. CNCs were prepared from fibres by means of acid hydrolysis (64 wt% H2SO4). The reinforcing capacity of 1 wt % of cellulose fibres and nanocrystals was evaluated in thermoplastic corn starch films (TPS), plasticized with 30 % glycerol, obtained by melt blending and compression moulding. Films were analysed as to their microstructure, tensile behaviour and barrier properties. The mechanical test showed that nanocrystals provoked a higher increase in the film elastic modulus than fibres. The water vapour permeability and oxygen permeability of the films were improved with the addition of nanocrystals, whereas the cellulose fibres did not provoke significant changes in these properties. FESEM analysis evidenced the distribution of fibres and nanocrystals into the starch matrices. The obtained results demonstrate that the properties of cellulosic fractions from rice and coffee husk make them very adequate as reinforcing materials in TPS films, especially the nano-sized reinforcement.
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OPTIMIZATION OF GLUTEN-FREE BISCUIT USING RESPONSE SURFACE METHODOLOGY S. Benkadri 12, A. Salvador 2, M.N. Zidoune 1, T. Sanz 2 1
Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires
(I.N.A.T.A-A.), route Ain El bey, 25000 Constantine, Algérie. 2Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain soulef_ben@yahoo.fr Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. Several blends of gums have been studied for their synergistic interaction in different food and no-food systems. In this study, rice flour supplemented by chickpea flour was used to obtain nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the composite gluten-free flour. The analysis was based on the rheological (TPA and viscoelastic) characteristics of the dough and specific volume, water activity and hardness of the biscuit. The results revealed that the regression and variance analysis coefficients related to the rheological and physical properties of dough and biscuit under the influence of independent variables were sufficient for an adequate and well fitted response surface model. Linear terms of variables affect significantly most of the dough and biscuit parameters, where the xanthan gum effect was found to be more pronounced than locust bean gum. Interaction terms showed a significant positive effect on the specific volume of the biscuits and a negative effect on the water activity. However, the interactive effect of gums didn’t affect significantly the rheological parameters of the dough. Optimized conditions were compromised to maximize viscoelastic properties of the dough and specific volume of the biscuit, and to minimize dough hardness, biscuit hardness and water activity. Predicted responses were found satisfactory for both rheological and physical characteristics of dough and biscuit.
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ANTIFUNGAL ESSENTIAL OIL NANOEMULSIONS IN SALAD DRESSINGS S. Ribes, A. Fuentes, J. M. Barat Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain surillo@upv.es Salad dressings are susceptible to contamination and spoilage by yeast (Tornai-Lehoczhi et al., 2013). The most effective methods for avoiding microbial contaminations are the use of synthetic additives, heat treatments or combination of both methods. Unfortunately, both of them have drawbacks. The heat treatment produces undesirable changes in foods (colour and off-flavours) and; nowadays, consumers have become more concerned about the adverse impact of synthetic additives on human health. In this sense, the use of essential oil (EOs) nanoemulsions can be an alternative to chemical additives and conventional heat treatments for preserving food products. Nanoemulsions efficiently contribute to support the use of EOs in foods by increasing their dispersibility in the food areas where microorganisms grow and proliferate, as well as by enhancing their antimicrobial activity (Donsì & Ferrari, 2016). In this study, the antifungal activity of clove and oregano EOs nanoemulsions against Zygosaccharomyces bailii has been evaluated in vitro and in salad dressings and, the effect of these systems on the sensory properties of salad dressings was also studied. For this purpose, nanoemulsions were formulated with 1.75, 1.85 and 1.95 mg of EO/g, stirred during 15 min and submitted to High Pressure Homogenisation (HPH) at 50 MPa. The in vitro assays determined a Minimal Fungicidal Concentration (MFC) of 1.75 mg EO/mL for both nanoemulsions. The nanoemulsions were incorporated to salad dressings (0.5 g of nanoemulsions per 14.5 g of salad dressing), inoculated with 100 µL of Z. bailii (107 CFU/mL), and incubated at 8 °C for 11 days, simulating the conditions of a pasteurised product. Total inhibition of Z. bailii on samples containing 1.95 mg/g of EOs nanoemulsions took place after 4 days of storage at 8 °C. Significant differences between dressings containing EOs nanoemulsions and controls (without nanoemulsions) on taste and flavour were observed. The present work evidences promising advantages of employing EOs nanoemulsions as a natural alternative to chemical additives and/or thermal treatments for food preservation.
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REGULATION OF YEAST FATTY ACID DESATURASE IN RESPONSE TO IRON DEFICIENCY T. Jordá1, A.M. Romero1, N. Rozès2, M.T. Martínez-Pastor3 and S. Puig1 1
Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC). Paterna, Valencia (Spain) 2 Departamento de Bioquímica y Biotecnología, Facultad de Enología, Universidad Rovira i Virgili. Tarragona (Spain) 3Departamento de Bioquímica y Biología Molecular, Universitat de Vàlencia. Burjassot, Valencia (Spain) tajorsan@alumni.uv.es Unsaturated fatty acids (UFA) are essential components of phospholipids that
greatly contribute to the biophysical properties of cellular membranes. Biosynthesis of UFAs relies on a conserved family of iron-dependent fatty acid desaturases, which representative in the model yeast Saccharomyces cerevisiae is Ole1. The expression of OLE1 is tightly regulated to adapt UFA biosynthesis and lipid bilayer properties. Despite iron deficiency is the most extended nutritional disorder worldwide, little is know about the mechanisms and the biological relevance of fatty acid desaturases regulation in response to iron starvation. In this work, we show by qPCR that the ERanchored transcription factor Mga2 activates OLE1 transcription in response to nutritional iron deficiencies. We demonstrate by growth assays that MGA2 is essential for the growth of S. cerevisiae under conditions of iron deficiency and that this is due to the fact that Mga2 contributes to maintaining the levels of UFAs needed through the induction of the OLE1 gene. Moreover, we show by gas chromatography that iron deficiency alters the proportion of UFAs/SFAs in cell membranes, which could contribute to the release of Mga2 from the ER membrane. This release seems to be mediated, at least in part, by the action of the proteasome, the ubiquitin ligase E3 Rsp5 and the segregase complex Cdc48Ufd1/Npl4. These results reveal the mechanism of OLE1 regulation when iron is scarce.
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WHEY PROTEIN FERMENTATION AS A PREDICTOR OF SATIETY Sánchez-Moya T*., Planes D., López-Nicolás R., González-Bermúdez C.A., FrontelaSaseta C. and Ros-Berruezo G. Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum” (Murcia, Spain). tsm09382@um.es The mechanisms involved in the regulation of food intake are complex and imply several different pathways. Moreover, gut microbiota has taken an important role in the regulation of energy homeostasis and energy intake. Due to the obesogenic environment in most of the actual societies, it is necessary to develop new strategies focusing on ingredients capable of increasing satiety. Protein is known as the most satiating macronutrient, and specifically whey proteins are evaluated in the present study. Approximately 12-18 g of protein intake reach the human colon and could be fermented by proteolytic bacteria leading to the production of SCFA (short chain fatty acids). SCFA can lower the gut pH, inhibiting gastrointestinal pathogens, and they also act as nutrients for the colonic epithelium. Furthermore, these SCFAs produce health benefits increasing the gut satiety hormones secretion, among other. The aim of this study was to evaluate the SCFA production after fermentation of whey protein by human gut microbiota from 3 obese (OB) donors and 3 normal-weight (NW) donors using a stirred and non-pH controlled faecal batch culture. We used 4 types of whey protein up to 1% (w/v) as fermentation substrate, added to a minimal basal medium (MBM). Aliquots were taken after 0, 12, 24 and 48 h of incubation at 37ºC. pH and gas pressure were previously measured and SCFA were analysed by gas chromatography. As expected, pH values decreased in all samples and in every donor. The gas production was higher in NW than OB donors. We found different profile of SCFA depending on body-weight, obtaining much more variety of SCFA on OB. That could be explained as the potential prebiotic effect of whey, providing initial evidence for future research that colonic derived SCFA may be a promising tool for appetite control and satiety enhancement.
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WHEY MILK STIMULATES THE IN VITRO PRODUCTION OF CCK AND GLP-1 THROUGH A WHOLE SIMULATED INTESTINAL PROCESS Sánchez-Moya T., López-Nicolás R., López-Fernández A., Frontela-Saseta C., RosBerruezo G. Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum” (Murcia, Spain). tsm09382@um.es
Whey milk is effective in enhancing satiety mainly due to its protein composition. Peptides and amino acids derived from digestion of whey can acts as suppressants of appetite by stimulation of satiating gut hormone receptors, reducing food intake slowing stomach emptying and via opioid receptors and, high plasma concentrations of amino acids could serve as a satiety signal to stimulate the satiety center in the brain to depress food intake. But, the protein fraction of whey can vary depending on specie of animal, season, lactation period, etc. The aim of this study was to evaluate the satiety effect of whey milk from different species of ruminants (cow, sheep, goat and a mixture of them) through a simulated in vitro digestion which performed the whole gastrointestinal process, from oral digestion to colonic fermentation. The satiety effect of each sample was measured by the production of satiating hormones (CCK and GLP-1) secreted by enteroendocrine cells line (STC-1) after 2 hours of incubation with raw, digested and fermented whey milk. The production of CCK was much higher than of GLP-1, being the digested samples one the most hormone produced. The release of CCK was strongly stimulated by digested cow whey meanwhile raw and fermented whey samples had a minor stimulation, being the stimulation of digested almost 100 times more than raw and fermented samples. GLP-1 release of digested goat whey yielded the most stimulation (86.33±4.5 pg/ml) and conversely digested cow whey was the least stimulator of GLP-1. This study demonstrates that peptides and amino acids released from digestion of whey exert great effect to stimulate the in vitro release of satiating hormones.
104
MANGO QUALITY ASSESSMENT BY OPTICAL AND MECHANICAL PARAMETERS INTEGRATED IN A ROBOT GRIPPER V. Cortés1, C. Blanes2, J. Blasco3, C. Ortíz4, N. Aleixos5, M. Mellado2, S. Cubero3, P. Talens1 1
Departamento de Tecnología de Alimentos. Universitat Politècnica de València.
Camino de Vera s/n, 46022, Valencia (Spain) 2 Instituto de Automática e Informática Industrial, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia (Spain) 3 Centro de Agroingeniería, Instituto Valenciano de Investigaciones Agrarias (IVIA), Ctra. Moncada-Náquera Km 4.5, 46113, Moncada, Valencia (Spain) 4 Departamento de Ingeniería Rural y Agroalimentaria, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia (Spain) 5 Departamento de Ingeniería Gráfica, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia (Spain) viccorl3@doctor.upv.es Mango is an important tropical fruit. Nondestructive detection of mango ripeness is crucial for improving industry production. Many non-destructive sensors have been used to assess quality. Most of reported studies were conducted using independent non-destructive sensors and fusing their data to determine food quality. However, this study addresses the creation of a new sensor that combines the capability of obtaining mechanical and optical properties of the fruit simultaneously. It has been integrated into a robot gripper that can handle the fruit obtaining non-destructive measurements of firmness, incorporating two spectrometer probes to simultaneously obtain reflectance properties in the visible and near-infrared, and two accelerometers attached to the rear side of two fingers. Partial least square regression was applied to different combinations of the spectral data obtained from the different sensors to determine the combination that provides the best results. Best prediction of ripening index was achieved using both spectral measurements and two finger accelerometer signals, with RP2 = 0.832 and RMSEP of 0.520. These results demonstrate that simultaneous measurement and analysis of the data fusion set improve the robot gripper features, allowing assessment of the quality of the mangoes during pick and place operations. Acknowledgements: Victoria Cortés López thanks the Spanish Ministry of Education, Culture and Sports for the FPU (FPU13/04202) scholarship.
105
COUPLED EFFECT OF PULSED ELECTRIC FIELDS AND OSMOTIC DEHYDRATION OF KIWIFRUIT MONITORED BY TD-NMR AND MICROWAVE SPECTROPHOTOMETRY M. V. Traffano-Schiffo1*, M. Castro-Giraldez1, U. Tylewicz2, L. Laghi2,3, L. Ragni2,3, M. Dalla Rosa2, 3, & P. J. Fito1 1
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat
Politecnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain 2 Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy 3 Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy matrasc@upv.es Kiwifruit (Actinidia deliciosa cv “Hayward”) is considered as an important source of vitamin C, fibre, minerals and it present high antioxidant capacity due to its carotenoids, lutein, phenolics, flavonoids and chlorophylls content. The application of pulsed electric fields (PEF) as a prior step of the osmotic dehydration (OD) process represent a good and novel technology to extend the shelf life of the kiwifruit obtaining a high dehydrated product and with less sugar comparing with candying fruits. This coupled treatment produce changes in the microstructure and in the water distribution of the kiwifruit, which can be estimated by using TD- NMR. On the other hand, other non-destructive technique able to monitor the dehydration process is the spectrophotometry in microwave range. In this context, the aim of this research was to analyse the intra and extracellular water fluxes during the OD of the kiwifruit, pre-treated with PEF and to developed prediction tools to obtain the water activity during the PEF+OD coupled process. OD was carried out by immersing the samples in 61.5% sucrose solution at 25 ºC, maintaining a relationship 1:4 (w/w) between the fruit and the OD solution for a contact period of 0, 10, 20, 30, 60 and 120 min. PEF pre-treatments were done at 100, 250 and 400 V/cm and 60 number of pulse. Water activity, volume, moisture and soluble solid content were also measured. It has been possible to obtain the water fluxes during the OD treatment according to each PEF pretreatment by TD-NMR, where the internal and external water fluxes at high PEF intensities become similar due to the plasmolysis suffered by the tissue. A useful tool based in T 2 able to predict the water activity has been developed. Finally, the spectrophotometric spectra at microwave range have been obtained.
106
EFFECT OF THE ADDITION OF MICROALGAE BIOMASS ON BREAD DOUGH PHYSICAL, TEXTURAL AND RHEOLOGICAL PROPERTIES Z.N. Uribe Wandurraga1, P. García-Segovia1, M. J. Pagán Moreno1 and J. MartínezMonzó1 1
CUINA, Grupo de Investigación e Innovación Alimentaria, Departamento de
Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain zaiurwan@doctor.upv.es Microalgae show great potential for use as novel ingredients in food products due to their nutritional composition, richness in bioactive compounds and health beneficial components. However, addition of total microalgae biomass might alter the structural properties of the food system. The aim of this work was to evaluate the effect of two microalgae biomass (Arthrospira platensis and Chlorella vulgaris) on the bread dough formulation. One biomass level 1.5% (w/w) were tested and compared to the control. Color, textural and rheological properties were measured. Bread doughs presented greenness color and reduction in luminosity with the addition of microalgae compared to the control. Besides, samples with A. platensis showed the higher color difference (ΔE). No differences in textural properties between A. platensis and the control sample were found. Although, C. vulgaris provided a decrease of hardness to the bread dough. Dynamic oscillation tests were performed, the values of the storage modulus (G') and loss modulus (G") were measured for all samples. No significant differences in the storage modulus G' and viscosity (µ) between microalgae bread doughs and control were found. Microalgae bread doughs showed a decrease in the loss modulus (G") and tan (δ) values compared to the control.
107
ANTIOXIDANT AND ANTIMICROBIAL CAPACITY OF NATURAL EXTRACTS OF FRUITS AND LEAVES FROM THE REGION OF MURCIA L. MartĂnez, G. Nieto, G. Ros. Department of Food Technology, Nutrition and Food Science, Veterinary Faculty
1
University of Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain. lorena.martinez23@um.es The Region of Murcia is known to be the orchard of Europe, due to its climatic conditions and soils that have made possible the growth of a great variety of fruits and vegetables. In fact, Murcia exports to the rest of Europe a large part of fruits, vegetables, juices and olive oil. In contrast, a problem of this industry is the amount of waste generated from skins, seeds and leaves, which besides being a problem for the environment, they were a waste of money for companies. However, these parts of fruits are really rich on phenolic compounds that can be used by food industry, due to the beneficial effect of their consumption. In this work it has been measured the antimicrobial and antioxidant capacity of several extracts from rosemary (there are 3500 ha of aromatic plants cultivated in Murcia, and the most common is rosemary), grape seed (obtained from wine production, that it is 23000 tons) and hydroxytyrosol (from olive oil production, that it was 63557 tons) obtained from olive leaves and olive fruits. The antimicrobial capacity was measured by the disk diffusion method, while the antioxidant capacity was measured by FRAP, DPPH and ORAC methods. On the other hand, the amount of total phenol compounds was measured by Folin Ciocolteau method. Consequently, it has been showed that hydroxytyrosol was the most antimicrobial extract against gram negative (Lysteria Monocytogenes and Staphilococcus Aureus) and gram positive bacteria (E. Coli), and it was the most antioxidant extract and with the highest content of phenol compounds followed by rosemary and grape seed (p<0.05). In view of the fact that the consumption of phenolic compounds is beneficial to the human body, it can be concluded that these extracts could be used in food industry to replace synthetics additives or to avoid diseases. 108
Food Safety
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MULTI-MYCOTOXINS OCCURRENCE IN TUNISIAN POULTRY FEED A. Ben Youssef a, S. Oueslati b,c, H. Berrada a, C. Juan a* (a)
Laboratory of Food Chemistry and Toxicology, University of Valencia, Spain ; (b)
Regional Field Crop Research Center of Beja (CRRGC), (c) Laboratoire Materiaux, MolĂŠcules et Applications (LMMA), Institut PrĂŠparatoire aux Etudes Scientifiques et Techniques (IPEST), Tunisia cristina.juan@uv.es A performed method was validated for twenty-two mycotoxins analysis (ENs, BEA, AFBs, OTA, AME, AOH, TENT, ZON, DON, 3ADON, 15ADON, NIV, NEO, DAS, T-2 and HT-2 toxin) in poultry feedstuffs according to the European Commission Decisions (2002/657/EC) and applied to 43 Tunisian poultry feed samples. A QuEChERS extraction and chromatographic methods coupled to tandem mass spectrometry (LC-MS/MS and GC-MS/MS) were used for determination. The validated method presented good linearity (R2>0.985) and sensitivity, the limits of quantification ranged from 0.64 ng g-1 for ENA1 to 100 ng g-1 for NEO. Average recoveries were higher than 69% in spiked wheat samples (n=3) at two different levels: 40 and 500 ng g1
. Intra-day and inter-day precision, expressed as relative standard deviation, were lower
than 19%. All the analyzed feed were positive for at least one mycotoxin. Fusarium mycotoxins were the most prevalent led by DON (100%), BEA (100%) and ENB (84%) and their values ranged between 141-249, 0.88-29 and 1-39 ng g-1, respectively. None of the analyzed mycotoxins exceeded the maximal amounts set by EU legislations for animal feed (Directive 2003/100/EC; Recommendation 2006/576/EC; Recommendation 2013/165/EU). It was also shown that all the samples were co-contaminated by more than one mycotoxin up to six different mycotoxins in one sample was detected (23%). Fusarium emerging toxins (BEA, EN A, A1, B, B1) were associated with the majority of the co-contamination, followed by B-type trichothecenes: DON and 3ADON. Mycotoxins contamination of poultry feed and co-occurrence were revealed in this preliminary study. Acknowledgments: AGL2016-77610-R.
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EFFECT OF SEVERAL CHEMICAL DECONTAMINANTS ON THE GROWTH KINETICS OF MRSA AND VRE ON RABBIT MEAT A. 1
Castaño-Arriba , R. Capita , C. Alonso-Calleja 1,2
1,2
1,2
Department of Food Hygiene and Technology, University of León, Spain; Institute of 2
Food Science and Technology, University of León, Spain. carlos.alonso.calleja@unileon.es The effect of chemical decontaminants on rabbit meat has been scarcely tested. The aim of this study was to determine the influence of 8% trisodium phosphate (TSP), 2% ascorbic acid (AA) and 2% lactic acid (LA) on the lag phase (L; days), the maximum growth rate (µ; increase in log cfu/cm /day) and the maximum population density at 2
10
stationary phase (D; log cfu/cm ) of two pathogenic bacteria of food origin 2
10
(methicillin-resistant Staphylococcus aureus -MRSA- and vancomycin resistant Enterococcus faecium -VRE-) inoculated onto rabbit shoulders. Microbiological counts were determined immediately after dipping (day 0) and every 24 h during 7 days of storage at 7±1 C. Kinetic data were fitted using the modified Gompertz model. Higher o
L figures were found in samples treated with TSP, AA or LA (L values ranged from 1.42±0.56 to 2.01±0.50 days for MRSA and from 0.45±0.50 to 1.83±0.17 days for VRE) than in control (untreated) samples (0.89±0.30 days for MRSA and 0.12±0.40 days for VRE). The three antimicrobial compounds decreased (P<0.05) D (values ranged from 8.30±0.31 to 8.79±0.21 log cfu/cm for MRSA and from 7.89±0.25 to 2
10
8.56±0.17 log cfu/cm for VRE) with respect to controls (9.81±0.32 log cfu/cm for 10
2
10
2
MRSA and 10.10±0.70 log cfu/cm for VRE). Higher levels of bacteria were observed 10
2
throughout storage on control than on decontaminated samples. Organic acids (especially LA) showed the highest antimicrobial activity against both MRSA and VRE strains. These results may be useful in the selection of the most suitable treatments for controlling pathogenic bacteria and increasing the safety of rabbit meat. This research was supported by the Spanish Ministry of Economy, Industry and Competitiveness (INIA; RTA2014-00045- C03-02), the Regional Government of Castile and Leon, and the Operational Programme for Youth Employment (European Social Fund and Youth Employment Initiative).
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APPLICATION IN TURKEY MEAT OF A BIOPRESERVATIVE OBTAINED FROM A STARTER CULTURE OF Pediococcus acidilactici. A.T. Noguerol , P. García-Segovia , J. Martínez-Monzó and M. J. Pagán 1
1
1
1
CUINA, Grupo de Investigación e Innovación Alimentaria, Universitat Politécnica de
1
Valencia, Camino de Vera s/n, 46022, Valencia, Spain annome@etsiamn.upv.es Minimally processed food has been demanded last years as well as the interest in new biological conservation methods. Biopreservation equals to the extension of shelf life and the improvement of food safety through the use of the microorganisms and/or these metabolites. The aim of this study is the characterization of the antimicrobial activity from a powdered product obtained for Pediococcus acidilactici, made from a fermentation in a food-grade broth. The antimicrobial effect on the native flora of meat products was studied. In the case of the powdered product obtained for P. acidilactici this study was performed in raw minced turkey, showing a significant inhibitory effect especially over enterobacteria, acid lactic bacteria, and Brochothrix thermosphacta. Also, it was analysed the use of the biopreservative along with modified atmosphere packaging (MAP) (22% O2, 30% CO2 and 48% N2). It was observed a synergistic effect of the biopreservative and MAP, with a significant reduction of enterobacterias counts. With this powdered product no significant differences were found in colour changes. Consequently, the results of this study show the possibility of producing biopreservatives from P. acidilactici starter cultures, although it should be considered the specific characteristics of the meat product and the doses required to achieve the desired extension of shelf life without altering its physicochemical and sensory properties.
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PERFORMANCE AND VALIDATION OF FUSARIUM MYCOTOXINS AND ZEARALENONE DETERMINATION IN TIGER-NUTS AND OAT BEVERAGES B. González, H. Berrada, C. Juan Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia. Cristina.juan@uv.es The increased consumption of vegetal beverage (oat, almond, tiger-nut, wheat, rice, soy) as alternative and in detriment of the consumption of milk, it is a fact. The raw material, nuts and cereals, are an ideal growth medium of Fusarium spp. (F. avenaceum and F. poae) producers of Fusarium mycotoxins and zearalenone (ZON). In this study, two extraction method solid phase extractions (SPE) and QuEChERS were tested to select the more suitable one to analyze thirteen Fusarium mycotoxins (ENs, BEA, DON, 3ADON, 15ADON, DAS, NEO, NIV, T-2, HT-2) and ZON in two vegetal beverages (tiger-nuts and oat drinks). Mycotoxin determination was done by liquid chromatography and gas chromatography coupled to tandem mass spectrometry. QuEChERS presented better accuracy results than SPE, however matrix effects, linearity and sensitivity were necessary to obtain a firm conclusion. Method validation was performed by spiking the matrix with standard stock solution, at two different levels at 100 and 50 times the limit of quantification (LQs). The accuracy study revealed recovery between 65-118% and 67-125% in tiger-nut drink and oat drink, respectively, with a median for relative standard deviations (RSD) of 14 and 17%, respectively. Ion suppression was observed for the majority of mycotoxins in both beverages, been lower than 26%, except 15ADON that presented ion enhancement (24%). LQs ranged between 0.7 to 156 ng·ml , below the maximum −1
levels established by European regulations in human food. Acknowledgments: AGL2016-77610-R.
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DYNAMICS OF CELLULAR AND EXTRACELLULAR COMPONENTS OF SALMONELLA TYPHIMURIUM BIOFILMS C. González-Machado1,2, C. Alonso-Calleja1,2, R. Capita1,2 1
Department of Food Hygiene and Technology, University of León, Spain; 2 Institute of Food Science and Technology, University of León, Spain. rosa.capita@unileon.es Salmonella has the ability to adhere and develop biofilms on processing plant environment
and equipment, this resulting in persistence along the food chain and subsequent contamination of foodstuffs, which can trigger human disease. A better understanding of the phenomenon of biofilm formation may assist in the development of control strategies. This research aimed to quantify, throughout 144 hours of incubation (H3, H24, H48, H72, H96 and H144), the cellular and the extracellular components of the biofilms formed by a Salmonella Typhimurium strain of food origin (ST). Images were examined through confocal laser scanning microscopy (CLSM) after staining with different fluorescent dyes, and structural parameters of biofilms were calculated. ST developed a robust, mature biofilm with complex architecture at H72 (biovolume of 158,869.7±26,863.8 µm3 in the observation field of 16,078.2 µm2). A decrease in biovolume was observed after 72 h of incubation, which could be due to detachment of cells prior a new phase of colonization. The amount of life (dangerous) cells (SYTO9) and dead cells (propidium iodide) reached the highest values at H72 (128,110.3±4,969.1 µm3) and at H144 (28,176.5±9,509,6 µm3), respectively. The percentage of dead cells with regard to total cells in the biofilms ranged from 2.3±1.1% (H24) to 44.2±11.0% (H144). Proteins (Fluorescein isothiocyanate isomer I) showed the highest biovolume among the extracellular components in the biofilms, with values ranging from 1,295.1±1,294.9 µm3 (H3) to 19,186.2±8,536.0 µm3 (H96). Maximum biovolume values of 15,171.9±660.7 µm3 (H48), 7,055.3±1,520.5 µm3 (H144), and 2,548.6±1,597.5 µm3 (H96) were observed for for beta-polysaccharides (Calcofluor White M2R), alpha-polysaccharides (Concanavalin A, tetramethylrhodamine conjugate) and lipids (DiD´oil), respectively. This research was supported by the Spanish Ministry of Economy, Industry and Competitiveness (INIA; RTA2014-00045- C03-02), the Regional Government of Castile and Leon, and the Operational Programme for Youth Employment (European Social Fund and Youth Employment Initiative).
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DETECTION OF CLOSTRIDIOIDES DIFFICILE IN LIVESTOCK FAECES BY PCR C. Candel-Pérez, C. Suárez-Martínez, A. Caballero-Valcárcel, G. Ros-Berruezo, C. Martínez-Graciá Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Spain carmen.candel1@um.es Clostridioides difficile is an emerging pathogen for humans and animals, and there is concern about the possibility that food animals might serve as a reservoir of toxigenic strains. On this basis, epidemiological studies are needed for the detection of C. difficile in livestock, aimed at locating carriers, and preventing the contamination of carcasses at slaughterhouses. The aim of this study was to compare the detection of C. difficile directly from pig faeces by molecular methods with the recovery rate from microbiological culture. A commercial kit (QIAamp® DNA Stool, QUIAGEN) designed for Taq polymerase inhibitor removal was used for isolation C. difficile DNA directly from pig faeces samples. These DNA samples were evaluated for the presence of the triose phosphate isomerase gene tpi, specific for this bacterial species, by polymerase chain reaction (PCR). Results were compared to those obtained by tpi gene amplification of DNA from colonies isolated from samples cultured in solid media. The culture consisted in an enrichment broth step followed by ethanol shock, prior to the isolation on a selective culture media. C. difficile was detected in 11,1% (2/18) samples when DNA was isolated directly from pig faeces. When DNA extracts from an enrichment broth aliquot were used in the PCR, the tpi fragment was amplified in 50% (4/8) samples. In conclusión, the use of the comercial kit evaluated shows low sensibility for tpi gene detection by PCR directly from pig faecal samples. This result agrees with the Society for Healthcare Epidemiology of America and the Infectious Diseases Society of America that recommend faeces culture how the most sensitive test, being essential for epidemiological studies.
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ROLE OF GUT MICROBIOTA DURING EARLY-LIFE ON THE DEVELOPMENT OF ASTHMA C.Suárez-Martínez1, C. Martínez-Graciá2, G.Yagüe Guirao3 1,2
Departamento Tecnología de los alimentos, Nutrición y Bromatología, Facultad
de Veterinaria, Universidad de Murcia, 30100 Murcia, España; 2 Departamento Genética y Microbiología. Area Microbiología Clínica, Hospital Virgen de la Arrixaca, Murcia, España.. clara.suarez@um.es Asthma is the most prevalent chronic disease currently affecting one in ten children in westernized countries and wheeze is the most common symptom. It has been hypothesized that there is a “critical window” early in life during which gut microbial changes (dysbiosis) affect asthma development. Modern changes in lifestyle, including pre – and perinatal antibiotics, delivery by caesarean section, urban (versus farm) living and formula feeding are among some of the factors that can shift the microbiota, and are being studied as potential drivers of the sudden increase in immune-mediated diseases including asthma. The objective of this study is to achieve a greater understanding of how intestinal microbiota during early-life, and its translocation towards a dysbiosis, can influence the development of immune-mediated diseases such as childhood asthma. For this, a bibliographic search was carried out using databases and bibliographic search engines. Prospective studies indicate that it is the gut microbiota composition during the first months of life and not later in life that influences allergy diseases development such as asthma, supporting the theory that factors influencing the early maturation of the immune system might be especially important for subsequent allergic disease. In conclusion, the low total diversity of the gut microbiota during the first year of life has been associated with asthma, but little is known how early microbial diversity is related to allergic disease later in school age.
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USE OF ESSENTIAL OILS TO IMPROVE SAFETY OF TABLE OLIVES PACKAGED WITHOUT BRINE C. Fuentes, A. Fuentes, J. M. Barat Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain crifuelp@upvnet.upv.es Table olives, due to their intrinsic characteristics and production methods, are susceptible to contamination with certain pathogenic or spoilage microorganisms. The occurrence of Listeria monocytogenes in green table olives has been reported, despite its low pH and high salt concentration, The use of heat treatments such as pasteurization or sterilization ensure the microbiological safety and stability of the product. However, in olives packaged without brine, these treatments are difficult to apply, being necessary to find alternatives to guarantee the stability of the product. In recent years, the use of natural compounds have emerge as alternative to heat treatments and preservatives. In this sense, essential oils and their components have shown biological, anti-oxidant and antimicrobial activity against food-borne pathogens and food spoilage bacteria. The aim of the present work was to study the effect of different essential oils on Listeria innocua growth for its application to table olives packed without brine. For this purpose, the antimicrobial activity of 10 essential oils was investigated using the agar disk diffusion method. The Minimum Bactericidal Concentration (MBC) was measured using the essential oils with higher antimicrobial activity against Listeria innocua. The most effective compounds were clove and garlic essential oils. A micro-dilution method was used to measure the in vitro inhibition on Listeria innocua using garlic and glove essential oils. The MBC for clove essential oil was 1.25 μL/mL at 24h and 48h, whereas for garlic this concentration was lower (0.685 and 0.312 μL/mL for 24 and 48 h, respectively). According to these results, clove and garlic essential oils exhibit a high antimicrobial activity against Listeria. These essential oils could be used to control pathogens in table olives, contributing to ensure safety of this type of products.
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ARCHITECTURE OF THE BIOFILMS FORMED BY SALMONELLA TYPHIMURIUM ON POLYSTYRENE AND GLASS CONTACT SURFACES AT DIFFERENT AGES OF MATURATION C. Rodríguez-Melcón1,2, R. Capita1,2 and C. Alonso-Calleja1,2 1
Department of Food Hygiene and Technology, University of León, Spain; 2 Institute of Food Science and Technology, University of León, Spain crodrm01@estudiantes.unileon.es; carlos.alonso.calleja@unileon.es
In order to improve knowledge of the phenomenon of biofilm, there is a need to conduct experiments comparing the biofilm-forming ability of pathogenic bacteria on different types of contact surfaces. The architecture and cellular viability of the biofilms formed by a Salmonella enterica serotype Typhimurium isolate of food origin (ST) on polystyrene and glass after 24 h and 72 h of incubation were examined by confocal laser scanning microscopy (CLSM) after staining with SYTO9 and propidium iodide. ST proved able to form biofilm. However, the microscopic observations revealed a marked variability between conditions. After 24 h, ST had formed small scattered cell clusters in both polystyrene (the biovolume in the observation field of 14,161 µm2 was 15,291.1±4,684.0 µm3) and glass (35,841.3±21,549.4 µm3) surfaces. After 72 h, this bacterium had developed structures with a patchy coverage and confluent growth areas where the cells formed clumps when biofilms were formed on polystyrene (104,954.09±11,988.0 µm3). On the other hand, after 72 h of incubation on glass, ST displayed a marked ability to form biofilms and formed dense and homogenous structures that covered the entire surface available (136,207.9±17,640.5 µm3). Differences (P<0.05) were observed between different conditions in respect of the percentage of dead cells in biofilms: 11.54±7.10% (24 h, polystyrene), 33.28±6.04% (72 h, polystyrene), 17.25±10.03% (24 h, glass), and 28.69 216±16.27% (72 h, glass). These results demonstrated that the contact material plays a significant role in biofilm formed by ST, and that glass supported stronger biofilm formation than did polystyrene. Hence, this piece of work may provide further understanding of the process of biofilm formation by Salmonella, thus allowing optimization of strategies for controlling such microorganism in the food industry. This work was supported by the Ministerio de Economía, Industria y Competitividad (INIA, RTA2014-00045-C03-02), and the Universidad de León (Ayudas Puente Formativas).
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INNOVATIVE APPROACH FOR ANTIBODY PRODUCTION AGAINST OCHRATOXIN-A D. Lรณpez-Puertollano,a C. Agullรณ,a J.V. Mercader,b A. Abad-Fuentes,b A. AbadSomovillaa a Department of Organic Chemistry, University of Valencia, Valencia, Spain b Institute of Agrochemistry and Food Technology (IATA), Spanish National Research Council (CSIC), Valencia, Spain Contact email: antonio.abad@uv.es, aabad@iata.csic.es Web: http://www.haptens-antibodies.com/en/ Ochratoxin A (OTA) is one of the mycotoxins secreted by Aspergillus and Penicillium molds that can be present in different foodstuffs such as coffee, rice, beer or wine.1 OTA is a strong carcinogen for rodents so it is classified into group 2B (possible human carcinogen) by the International Agency for Research on Cancer (IARC). Among all the analytical techniques, the enzyme-linked immunosorbent assay (ELISA) is one of the most popular methods employed nowadays for OTA detection because of its simplicity, robustness, and high throughput. Several commercial kits are already available to quantify this mycotoxin, and a high number of papers have been published on this topic, but in all of them the antibodies were obtained from protein conjugates in which the OTA structure was directly conjugated through its own carboxylate group. Theoretical calculations have shown the importance of this group in the natural conformation of OTA.2 Moreover, the carboxylate group can be envisioned as a strong antigenic determinant for antibody binding. Considering those key statements, two new haptens with the free carboxylate group have been synthesized (OTAb and OTAd) in order to mimic the natural conformation of OTA during the immune response. The protein conjugates based on these haptens have allowed us to obtain polyclonal rabbit antibodies with higher affinity than those previously generated for this mycotoxin.
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EVALUATION OF THE CAENORHABDITIS ELEGANS INFECTION BY SALMONELLA TYPHIMURIUM FED WITH AN INFUSSION OF CAULIFLOWER. (BRASSICA OLERACEA VAR. BOTRYTIS) M.C. Cardozo-Guzman1, G. García-Carrión1, D. Ibáñez-Peinado1, D. Rodrigo1, A. Martínez1 1
Instituto de Agroquímica y Tecnología de los Alimentos-Consejo Superior de
Investigaciones Científicas (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch 7, 46980 Paterna (Valencia), España. dibanez@iata.csic.es The use of natural antimicrobials from plants is an alternative to synthetic compounds in controlling in vitro growth of pathogenic bacteria. The cauliflower byproduct infusion (Brassica oleracea var. botrytis) has antimicrobial properties against several food pathogens, thus, it could be a natural option to be included as a component in feed in order to reduce possible pathogenic microbial load present at industrial slaughterhouses at the moment of animal sacrifice. For that reason, it is necessary to carry out in vivo evaluation, for example, by using Caenorhabditis elegans as a test organism. The aim of this study was to evaluate the effect of cauliflower (Brassica oleracea var. botrytis) infusion in controlling the infection by Salmonella Typhimurium on Caenorhabditis elegans. Results indicated that, in relation to egg laying, nematodes infected with S. Typhimurium fed on NGM maintenance medium lay more eggs than nematodes not infected with S. Typhimurium, presenting significant differences (P ≤
0.05).With
regard to the lifespan of the worm, it was observed that in the percentiles 75, 50, 25 and 5 of nematodes infected with S. Typhimurium and exposed to cauliflower infusion, the life span increased. This behavior is evidenced even in comparison with the control in which the nematode was fed with E. coli OP50. Therefore, according to the results, it seems that the cauliflower infusion would reduce the generation of the pathogenicity and minimizing the symptoms generated in the monitored biological activities.
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OCCURRENCE OF MYCOTOXIN IN BEER AND WINE BEVERAGES BY GAS CHROMATOGRAPHY MASS SPECTROMETRY IN TANDEM D Carballo, Pinheiro Fernandes Vieira P, E Ferrer, H Berrada Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain. diocarve@alumni.uv.es Mycotoxins are secondary metabolites produced by many species of fungi and they are considered one of the major contaminants of foodstuffs. Mycotoxins cause adverse effects such as hepatotoxicity, nephrotoxicity, immunosuppressive activity, mutagenicity, teratogenicity and carcinogenicity. Because their toxicity, European legislation has established maximum levels of ochratoxin A, recommending a tolerance level lower than 2.0 µg kg for all types of wine. However, there is no regulation for mycotoxin trichothecene levels in beer and wine (EC, 1881/2006). The objective of this study was to evaluate the presence of 15 mycotoxins (DON, 3AcDON, 15-AcDON, NEO, DAS, NIV, ZON, α-ZOL, β-ZOL,α-ZAL, β-ZAL, FUS X, T2, HT2 and PAT) in beer (n=20) and wine samples (n=20) by Dispersive Liquid-Liquid Microextraction (DLLME)
and determination by gas
chromatography-tandem mass
spectrometry (GC-MS/MS). The methods accuracy was evaluated by recovery assays at three concentration levels, and precision, expressed as the intra- and inter-day relative standard deviations (RSD%) were calculated. Good validation results in terms of recoveries (70-110%), reproducibility (RSDs <15%) and repeatability (RSDs>20%) were reached. Moreover, limits of detection (0,97-3,90µg/kg) and quantitation (1,95-7,81µg/kg) achieved were lower than the legislated limits. Matrix effect was evaluated and matrix-matched calibrations were used for quantitation. The validated method was applied successfully to the analysis of samples of wine and beer and show presence at least one mycotoxins in 60% and 75% of all analyzed samples. The mean contamination level of DON, NEO, PAT, 15 AcDON, NIV, HT-2 in wine samples were 8.84, 14.27, 32.08, 11.41, 21.26 and 15.55 µg/L, respectively. Nine mycotoxins were found in beer samples with mean contents for DON (8.77 µg/L), NIV (10.57 µg/L), HT-2 (16.18 µg/L), β-ZAL (42.41 µg/L), NEO (14.71 µg/L), ZEA (14.5 µg/L), PAT (42.74 µg/L), T2 (29.88 µg/L) and 15 AcDON (10.78 µg/L). Multi-contamination by at least two mycotoxins was observed in 15% and 30% of the wine and beer analyzed samples. Acknowledgements : Ministry of Economy and Competitiveness (AGL2016-77610-R) and Government Scholarship program “Carlos Antonio López – Paraguay”
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HAPTEN SYNTHESIS AND POLYCLONAL ANTIBODY CHARACTERIZATION FOR THE FUNGICIDE FLUOPICOLIDE Hadyn Duncana, Antonio Abad-Fuentesa, Antonio Abad-Somovillab, Josep V. Mercadera and Consuelo Agullób a
Institute of Agrochemistry and Food Technology (IATA) – Spanish National Research Council (CSIC), Valencia, Spain
b
Department of Organic Chemistry, University of Valencia, Valencia, Spain aabad@iata.csic.es http://www.haptens-antibodies.com/en/
Fluopicolide is a systemic fungicide with high biocide activity against a wide range of Oomycetes which cause diseases in a wide variety of crops, including grape vines and potatoes. The European Commission established, in 2010, a maximum residue limit of 2.0 mg/Kg in grapes. In order to guaranty the consumers’ safety, analytical techniques need to be developed and validated in order to control potential residues of this pesticide. Nowadays, the immunochemical methods, which are based on the use of high-affinity and specific antibodies, are a quick, easy, and cheap analytical technique for the determination of agrochemical residues in food. In the present study, three functionalized analogues of fluopicolide (haptens) were prepared in order to generate antibodies and/or to develop an immunoassay for this compound. Hapten synthesis was carried out by independent synthetic routes in 6, 7, and 7 steps, leading to the preparation of different novel compounds with an activatable carboxyle group, with overall yields of 16%, 4.4%, and 4.4%, respectively. Carboxyle activation was carried out by forming the N-hydroxysuccinimide ester which is reactive with available amine groups of proteins. Three conjugates of each of the haptens were prepared to bovine serum albumin (BSA), ovalbumin, and horseradish peroxidase. Through the immunization of rabbits with the BSA conjugates, a collection of rabbit polyclonal antibodies was obtained. Finally, a thorough characterization of these novel immunoreagents in terms of affinity and specificity was carried out using the direct and the indirect competitive enzyme-linked immunosorbent assay formats. 122
FOOD-SPOILING HELMINTHS IN HUNTED WILD BIRDS REACHING THE CONSUMER I. Royo*, M.V. Fuentes Department of Pharmacy, Technological Pharmacy and Parasitology, Facultat de Farmàcia, Universitat de València, Spain. irolluch@alumni.uv.es Food-spoiling parasites do not parasitize humans but their presence leads to the rejection of food by the consumer. Frequently, they parasitize internal organs (gastrointestinal tract, viscera, respiratory system, flesh, etc.) of hunted wild animals, usually not submitted to inspection, especially birds, and being invisible. However, sometimes the intestine or other organs in process of deterioration can be perforated and the helminths pass to the abdominal cavity. The visualization of helminths may lead to the rejection of the meat. In the present study, the thoracic and abdominal cavities of 22 specimens of hunted birds were helminthologically analyzed: 8 specimens of the red partridge, Alectoris rufa, hunted in Villarobledo (Albacete), and 14 specimens of the common thrush, Turdus philomelos, hunted in Bugarra (València). The helminths found were morphologically identified at generic level. Among the red partridges, one individual (12.5%) parasitized by adult nematodes of the genus Subulura, probably S. suctoria, an intestinal parasite of poultry and wild birds, was found. Among the common thrushes, an individual (7.1%) parasitized by adult monostome trematodes of the genus Morishitium, probably M. elongatum, a parasite of the air sacs in birds, was detected. In both cases, the helminths were found in the abdominal cavity. None of these helminths represents a risk for the consumer as they are merely food-spoiling parasites that do not infest humans, although the consumer usually is not aware of this. However, when in doubt and for food safety, wild birds containing helminths should be eviscerated, the parasites observed should be removed and the meat treated before consumption, with effective methods such as cooking, at least at 60oC for 10 minutes, or freezing, at -20oC for at least 3 days, or -35oC for 15 hours. Refrigeration, marinating, salting, smoking and drying are not safe methods for the consumption of uninspected meat.
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APPLICATION OF PMAXX PRETREATMENT TO DISTINGUISH BETWEEN INFECTIOUS AND INACTIVATED ENTERIC VIRUSES IN BERRIES J. Chen1, 3, X. Wu1, W. Randazzo2, 3, G. Sánchez3 1
Department of Food Science and Engineering, Jinan University. Huangpu West
Avenue 601. 510632 Guangzhou. Guangdong, China; 2Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner, 50. 46100 Burjassot. Valencia, Spain; 3
Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7. 46980 Paterna. Valencia, Spain; janecjy@stu2015.jnu.edu.cn In Europe, 470 food-borne outbreaks were caused by human enteric viruses with
leading causative agents of human norovirus (NoV) and hepatitis A virus (HAV). Food vehicles of vegetables, fruits, cereals, sprouted seeds, herbs and spices and their products had covered up over a quarter of those outbreaks (26.4%) (EFSA, 2017). Thus far, RT-qPCR described in the ISO 15216:2017 is the gold standard for NoV and HAV detection in food matrices. However, these procedures cannot discriminate between inactivated and potentially infectious viruses. Recently, PMAxx combined with RTqPCR has been reported to be a very efficient intercalating dye for assessing viral infectivity discriminating between HAV and NoV with intact and altered capsids. Therefore, the objective of this study was to evaluate the performance of PMAxx combined with RT-qPCR in distinguishing infectious and thermally inactivated NoVs and HAV in different type of berries. Initially berries concentrates (fresh strawberries, raspberries, blueberries, and frozen raspberries) were prepared according to ISO 15216:2017 and were artificially inoculated with different concentrations of thermallyinactivated NoV (genotype I and II) and HAV suspensions. Then samples were treated with 100 µM of PMAxx and 1% Triton X-100. Results demonstrated that PMAxx pretreatment reduced the signal of thermally-inactivated viruses in all types of berries. Overall, this pretreatment reduced the signal of HAV and NoV GI by > 1.6 log. Additionally, this pretreatment reduced the signal of thermally-inactivated NoV GII between 0.3 and 1.7 log in berries. Moreover, the performance of PMAxx pretreatment was better in fresh berries than frozen ones. In conclusion, combining the ISO 15216:2017 procedure with the PMAxx pretreatment, a better discrimination of the infectivity of NoVs as well as HAV in berries could be achieved. 124
APPLICATION OF NATAMYCIN ON SLICED CHEESE: ANTIFUNGAL ACTIVITY AND SHELF-LIFE IMPROVEMENT J.Pérez, R.Torrijos, J.M. Quiles G.Meca Universitat de Valencia, Facultat de Farmàcia, Departament de Medicina Preventiva, Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal, España Jupea2@alumni.uv.es Fungi in food industry, generated significant economic losses. And, for this reason, there is a new trend on the use of natural compound to prevent the growth of mycotoxigenic fungi. Natamycin (also known as pimaricin) is a polyene macrolide antimycotic produced by Streptomyces natalensis. Due to its low solubility, natamycin does not migrate from the surface into the food, and this does not affect the organoleptic properties. The action of natamycin against fungi of the genus Aspergillus and Penicillium was evaluated quantitatively on a solid medium. The minimum inhibitory concentration (MIC) and the minimum fungicidal concentration (MFC) were also determined quantitatively. For this, 96-well plates were used against the same fungi mentioned above. The doses used were from 400 ppm up to 0.8 ppm. The MIC was determined visually at 72h of incubation at 25°C. To determine MFC, doses higher than MIC were planted in potato dextrose agar (PDA) plates incubated 48h at 25oC. An experiment was also carried out using natamycin on the surface of Mozzarella cheese, previously inoculated with P.commune. The concentrations were 0.25, 0.5 and 1 mg/dm2 incubating 30 days at 2oC.The assays elaborated in solid medium and in liquid medium showed a great efficacy against the fungi previously detailed. Values of MIC ranged from 0.8 to 6.25ppm respectively. Regard to the cheese test, natamcin spiked on the surface, had a great effect against the growth of the fungus, achieving, with a dose of 1mg/dm2, a reduction of 99.99%. It was also possible to increase the shelf-life in more than 20 days with this same dose.
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STUDY OF PVOH FILMS EMBEDDED WITH NISIN-PRODUCING BACTERIA FOR ANTILISTERIAL FOOD PACKAGING L. Settier-Ramírez, G. López-Carballo, R. Gavara and P. Hernández-Muñoz Packaging group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, SPAIN
laura.settier@iata.csic.es Nisin is a bacteriocin produced by Lactococcus lactis sub.lactis, which is accepted as a food preservative to inhibit the growth of certain Gram + bacteria such as Listeria monocytogenes. The incorporation of bacteriocins into films is limited by the progressive depletion of the compound over time. The aim of this work was to develop PVOH-based films capable of carrying viable nisin-producing lactic acid bacteria with the objective to obtain films with antimicrobial activity against Listeria monocytogenes for food control applications. The viability of L.lactis in films stored for one month at 16ºC and 43.3% relative humidity have been studied. Then, with the purpose of simulating the storage of liquid foods at refrigeration conditions, films were immersed in liquid medium, inoculated with L. monocytogenes and stored at 4 ºC during 21 days for testing antimicrobial activity and also the survival of L.lactis. Finally, a mushroom soup inoculated with L. monocytogenes was properly packaged in polyethylene (PE) bags (5 cm x 40 cm) which were previously coated with active PVOH. The inhibition effect against this pathogen microorganism in refrigeration conditions was studied through time. The viability of L. lactis in PVOH-based films was maintained between 7-8 log (CFU/mL) through one-month storage. PVOH films showed a reduction of L. monocytogenes around 1 log (CFU/mL), however, incorporation of gelatin hydrolyzates in the PVOH matrix produced a reduction around 3 log (CFU/mL). Regarding the experiment carried out at 4 ºC in liquid medium inoculated with L. monocytogenes, the antimicrobial activity of the films with gelatin hydrolyzates was four times greater than that of control PVOH films. Similarly, it was also found a reduction on the growth of previously inoculated L. monocytogenes in mushroom soup when films were applied as coatings on PE bags. In conclusion, the results showed a considerable antimicrobial capacity of PVOH films supplemented with gelatin hydrolyzates. The developed films could be applied in the design of packages for refrigerated food, with the purpose of inhibiting the growth of psychrophilic pathogenic microorganisms as is the case of bacteria of the genus Listeria.
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PRESENCE OF MYCOTOXINS IN JUICE BLENDS TREATED WITH HIGH HYDROSTATIC PRESSURE L. Sarmiento, M. Sierra, N. Pallarés, E. Ferrer Laboratorio de Toxicologia. Facultat de Farmàcia. Universidad de Valencia. Av Vicent Andrés Estelles s/n 46100 Burjassot lusarlo@alumni.uv.es Mycotoxins are secondary metabolites produced by a number of fungal genera like Aspergillus, Penicillium, Alternaria, Fusarium and Claviceps, and can appear in food chain because of fungal infection. Mycotoxins are carcinogenic, mutagenic, teratogenic, hepatotoxic, neurotoxic and immunosuppressive (Marín et al., 2013). High hydrostatic pressure (HHP) treatment of food is a non-thermal food preservation technique, which improves microbiological quality of foods and supplies fresh-like foods to consumers. The main advantage of HHP treatment is that unlike thermal treatment, organoleptic properties of foods are not affected while high microbiological and nutritious quality is achieved (Avsaroglu et al., 2015). In this context, the purpose of this work is study the presence of mycotoxins (AFB1, AFB2, AFG1, AFG2, ZEA, OTA, ENA, ENA1, ENB, ENB1 and BEA) in juice blends treated with high hydrostatic pressure. For this, 21 samples of juices blends have been purchased of different stores of Valencia. The juices blends have different composition but all have in common apple juice as an ingredient. Then, a DLLME procedure was performed for the mycotoxins extraction, using a mixture of dispersant solvent (ACN) and extractant solvent (EtOAc) in a first step, and a mixture of dispersant solvent (MeOH) and extractant solvent (CHCL3) in a second step. A LC-MS/MS-IT system was used for the determination. The results show that ENB have been detected only in five samples.
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BEAUVERICIN AND ENNIATIN B: FROM HERBAL INFUSIONS TO YOUR BRAIN N. Pallarés, A. Stampolidou, L. Manyes, E. Ferrer. Laboratorio de Toxicología. Facultat de Farmàcia. Universitat de València. Avda.Vicent Andrés Estelles s/n 46100 Burjassot (SPAIN) noelia.pallares@uv.es Beauvericin (BEA) and enniatin B (ENB) are Fusarium mycotoxins and ionophores, they are capable of penetrating into cells and cause cytotoxic effects disturbing the intra-cellular ionic. The information available about the presence of BEA and ENB in medicinal plants ready for consumption and about their toxicity in humans is limited. Medicinal plants ingestion has increased in recent years as they are natural products showing beneficial properties for health and pleasant organoleptic characteristics. The aim of the present study is to assess the presence of ENB and BEA in medicinal plants ready for human consumption and to evaluate their cytotoxicity in vitro in C6 and ECV 304 cell lines. For this purpose, 50 samples of medicinal plants have been prepared according to the manufacturer's instructions and have been analyzed using the dispersive liquid-liquid microextraction (DLLME) procedure before the HPLC-MS/MS analysis. For other part, C6 and ECV 304 viability was tested after ENB and BEA exposure at concentrations ranging from 10 -5 to 15 μM during 24h, 48 h and 72 h using trypan blue dye and an automatic counter. The results show that medicinal plants ready for human consumption were positive for ENB at concentrations ranging from <LOQ to 0.3 μg/L. The results in vitro for C6 and ECV304 lines evidenced that over 1,5μM of mycotoxin exposure viability decreases and cells are damaged. Acknowledgments: This study was supported by the Spanish Ministry of Economy and Competitiveness AGL 2016-77610R and by the pre PhD program of University of Valencia " Atracció de Talent"
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CHARACTERIZATION OF ANTIBODIES AND BIOCONJUGATES FOR SPIROTETRAMAT AND SPIROTETRAMAT-ENOL RESIDUE ANALYSIS IN FOODSTUFFS R.E. Cevallos-Cedeño1, A. Abad-Fuentes1, C. Agulló2, A. Abad-Somovilla2, J.V. Mercader1 1
Institute of Agrochemistry and Food Technology (IATA), Spanish Council for
Scientific Research (CSIC), Agustí Escardino 7, 46980 Paterna, Valencia, Spain 2
Department of Organic Chemistry, University of Valencia, Doctor Moliner 50, 46100 Burjassot, Valencia, Spain Web: http://www.haptens-antibodies.com/en/ jvmercader@iata.csic.es Spirotetramat is an insecticide derived from tetramic acid. It is a new cyclic ketoenol
compound developed by Bayer Crop Science recently introduced for worldwide use against whiteflies, aphids, scales and other sucking insect pests for many agricultural crops. Due to the lack of cross-resistance with other chemical classes of insecticides, spirotetramat has proven to be an important substance to manage insecticide resistance in many crops and pests around the world. Spirotetramat is a systemic pesticide and it is rapidly metabolized by the plant giving rise to various metabolites, the main one being spirotetramat-enol. Nowadays, antibody-based analytical techniques represent not only a complementary methodology to chromatographic methods but also an alternative for certain analytical applications. Immunoassays are easy-touse, cheap, fast, sensitive, specific and respectful with the environment. Due to its high versatility, immunochemical methods can be adapted to different needs of private and public laboratories. Six polyclonal antibodies (SPm#1, SPm#2, SPc#1, SPc#2, SPo#1 and SPo#2) from three spirotetramat haptens with the spacer arm at a different position in each case (SPm, SPc and SPo) as well as peroxidase conjugates of those haptens were available in our laboratory. Antibodies were characterized using homologous and heterologous conjugates, i.e., with the same or different hapten that was used to obtain the antibody. The best antibody–bioconjugate combination was achieved with SPo#1 and the homologous enzyme tracer immunoassay was highly sensitive for spirotetramat-enol, with an IC 50 of 8.5 nM, and cross-reactivity with spirotetramat of 6%.
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ANTIFUNGAL PACKAGING FOR EXTENDING THE SHELF LIFE OF SLICED BREAD R. Heras Mozos, G. LópezCarballo, R. Gavara Clemente, P. Hernández Muñoz Packaging group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia. España r.heras@iata.csic.es Bread is a staple part of the traditional diet in a whole world and in a market in continuous change in which a society demands more natural foods without additives and chemical preservatives, the concept of active packaging arises to extend microbial shelf life of bread enhancing food security and quality during storage. However, it is well-stablish the use of preservatives during the bread making process, specially sliced bread, has a high water activity which makes it susceptible to fungal contamination. The aim of this work has been to design an antifungal packaging for sliced bread free of preservatives based on the entrapment and release of garlic essential oil in a polymeric matrix. For that, firstly, the antifungal capacity of garlic essential oil was tested to determine minimal inhibitory concentration (MIC) and minimum fungicidal concentration (MFC). Subsequently, plastic bags for bread consisting of polyethylene were coated with polymers of different polarity carrying the active agent. PE/PE, PE/EVOH and PE/zein films with 0.25 and 0.5% of garlic essential oil and aroma bread were developed. The antifungal effectivity of the films was studied in vitro, against Penicillum expansum, and in vivo with homemade sliced bread free of preservatives. All the films developed exert antifungal activity when were tested in vitro. However, films, did not show the same effectiveness when were tested in bread. A higher in vitro and in vivo antifungal effect was observed with PE/zein film with 0.5% of garlic essential oil and aroma bread, which allowed to extend the shelf life of sliced bread from 5 days to 30 days. Sensory evaluation revealed a great acceptance of active packaged bread by consumers.
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EVALUATION OF THE ANTIFUNGAL POTENTIAL OF YELLOW MUSTARD FLOUR EXTRACTS AGAINST ASPERGILLUS AND PENICILLIUM R. Torrijos, J.M. Quiles, J. Mañes, G. Meca Laboratorio de Toxicología. Departamento de Medicina Preventiva, Facultad de Farmacia. Av. Vicent Andrés Estellés s/n. 46100, Burjassot, Valencia. . raquel.torrijos@uv.es The spoilage of food by fungi supposes a great economic loss for producers and consumers. Certain genres of fungi are also capable of synthesizing mycotoxins, highly toxic compounds associated with carcinogenesis. Due to the growing rejection by consumers of synthetic additives, antimicrobial alternatives of natural origin are being sought. The antifungal activity of liquid extract from yellow mustard (Sinapis alba) was studied qualitatively, both in its thermally treated versión and without thermal treatment against mycotoxigenic fungi of the genera Aspergillus and Pencillium. To obtain the extract, 1 g of flour was mixed with 25 mL of wáter and homogenized with Ultraturrax at 13000 rpm for 3 minutes. Then, it was centrifugated and the supernatant was filtered under vacuum with kitasato. Part of the extract was lyophilized and subsequently resuspended in sterile H O. In addition, Minimun Inhibitory Concentration (MIC) and 2
Minimun Fungicidal Concentration (MFC) were quantitatively determined using 96well plates. For this, the lyophilized extract was resuspended in PDB at doses that ranged from 25000 ppm to 200 ppm. The MIC was determined vsdually after 72 hours of incubation at 25ºC. For the determination of the MFC, higher doses of the MIC were seeded in PDA plates and incubated 48h at 25ºC. The lyophilized extract showed great effectiveness against all fungi tested, whereas the liquid versión was only effective against A. parasiticus. P. camemberti was the fungus most sensitive to the extract, with a MIC value of 400 ppm and a MFC of 3200 ppm. However, the fungi of the genus Aspergillus required higher doses to observe an inhibitory effect on growth.
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NON-DESTRUCTIVE MONITORING OF THE YOGURT FERMENTATION PHASE BY AN IMAGE ANALYSIS OF LASER-DIFFRACTION PATTERNS: CHARACTERIZATION OF COW’S, GOAT’S AND SHEEP’S MILK. Sara Izquierdo, Samuel Verdú, José M. Barat, Raúl Grau. Departamento de Tecnología de Alimentos. Universitat Politècnica de València, Spain. saiznie@etsiamn.upv.es Nowadays, the improvement in the quality of the products is need to be able to face the new requirements imposed by the global market. The growing trends towards the quality assurance, and the safety of these demands the implementation of advanced automated systems in order to replace traditional systems, which are less reliable and efficient. The monitoring of yogurt fermentation was studied through the image analysis of laser patterns generated through the interaction of the same with the food matrix. Cow’s, goat’s and sheep’s milks were tested. Destructive physic-chemical analyses were done after capturing images during the processes to study the relationships between data blocks. The analysis of the image data was carried out by means of multivariate statistical techniques, based on which it was corroborated that the variability collected by the laser patterns analyzed, were directly related to the changes of the food matrix during the process (pH evolution and texture). Thus, when regression studies were conducted to model the physicochemical parameters based on the image data, satisfactory correlation coefficients were obtained for each physicochemical parameter in cow and sheep, but not in goat. This difference was due to the different properties of goat proteins compared to those of cow and sheep, which are more similar in behavior under these processing conditions. Therefore, the results showed that the technique managed to capture information quickly and non-destructively on the internal state of the yogurt matrix during the process, showing in turn a significant effect on the nature of the raw material.
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SHELF LIFE EXTENSION OF LOAF BREAD PRODUCED WITH SOURDOUGH FERMENTED BY LACTOBACILLUS STRAINS C. Luz, J. MaĂąes, G. Meca Laboratory of Food Chemistry and Toxicology. Faculty of Pharmacy. University of Valencia. Spain. Carlos.Luz@uv.es In this study the antifungal potential of a water-soluble extract obtained from sourdoughs fermented with L. plantarum CECT 749 and L. bulgaricus CECT 4005 and the potential application in the shelf life extension of loaf bread was assessed. The extracts were active against 3 strains of Fusarium spp., 2 strains of Aspergillus spp., and 3 strains of Penicillium spp., with Minimum Inhibitory Concentration (MIC) ranged from 1.6 to 200 mg/mL and Minimum Fungicidal Concentration (MFC) variable from 1.6 to 400 mg/mL respectively. The sourdoughs fermented by L. plantarum and L. bulgaricus and used for the production loaf bread produced a reduction of 0.4 and 0.6 log CFU/g respectively in relation with the fungal growth in sourdough control. The breads fermented with L. plantarum, L. bulgaricus and also treated with 0.2% calcium propionate evidenced an improvement of the shelf life of 1 and 2 days respectively. Therefore, lactic acid bacteria assessed in this study could be considered promising alternative in the inhibition of toxigenic fungi, acting as a substitute of synthetic compounds in food preservation.
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